Mini cottage pies

Mini cottage pies

  • serves 4
  • A little effort

Cottage pie is a British classic and a firm family favourite. Making mini versions not only looks great, but if there are only two of you, makes it easier to freeze the rest for later. The horseradish mash topping gives an extra bit of welly, too.

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Ingredients

  • olive oil
  • lean minced beef 500g
  • onions 2, finely chopped
  • garlic 2 cloves, crushed
  • carrots 2 small, finely diced
  • celery 2 stalks, finely diced
  • thyme 3 sprigs, leaves stripped
  • tomato purée 2 tbsp
  • red wine 250ml
  • stock cubes 2 beef, dissolved in 500ml hot water
  • parsley a small bunch, chopped

horseradish mash

  • Maris Piper potatoes 1 kg
  • butter 75g, diced
  • horseradish cream 2 tbsp
  • milk 100ml, hot

Method

  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat a large nonstick frying pan with 1 tbsp oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tbsp oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes covered until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.

  • Step 2

    Boil the potatoes until tender. Mash with the butter and horseradish then beat in the milk. Cool a little. divide the beef mix between 4 individual ovenproof dishes. Spoon over the mash and fluff up the top with a fork. Bake for 20-25 minutes until the peaks are golden and crusted.

Nutritional Information

  • Kcals 710
  • Fat 35.9g
  • Saturates 16.1g
  • Carbs 59.2g
  • Fibre 6.1g
  • Protein 37.7g
  • Salt 1.57g
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