Cottage Pie
This hearty and comforting dish features a rich and flavorful mince filling topped with creamy mashed potatoes and a sprinkling of Parmesan. The tender carrots, pan-roasted with aromatic herbs and garlic, complement the main dish perfectly. Enjoy the delicious combination of textures and flavors in this classic recipe.
— Constant Cookbook
Ingredients
- 1tbsp olive oil
- Sea salt and freshly ground black pepper
- 375g mince
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 300ml chicken stock
- 750g Desiree potatoes, peeled and cut into chunks
- 30g butter
- Parmesan, for grating
- Sea salt & freshly ground black pepper
- For the pan-roasted carrots
- 2 sprigs of rosemary
- Small handful of thyme sprigs
- 1 garlic clove
- 500g medium sized carrots, peeled and trimmed
- 1tbsp olive oil
- Sea salt and freshly ground black pepper
- 3tsp butter
Instructions
- Preheat the oven to 180°C/gas 4 and get prepped by
- 2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Add the chicken stock, bring to the boil and simmer until the sauce has thickened
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Mash the potatoes, stir in the butter followed by about 2 tbsp grated Parmesan. Check for seasoning
- Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown
- For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking
Yield
Serves 3
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