The Best Cottage Pie Recipe 🤌 homecooking recipe full of tips and tricks!

Рет қаралды 3,403

Күн бұрын

Welcome back to my channel guys!
This is my no fuss cottage pie recipe, the most popular recipe on my website!
Find the full recipe below or hit this link to go straight to my website 👇
www.katiecooks...
A little bit more about the recipe.... one of my favourite winter warmer dishes, sometimes you just can not beat a comforting cottage pie, a British classic!
My recipe is different to others because it feels more grown up, you will find layers of intense rich flavours in the delicious gravy.
The addition of marmite, love it or hate it, adds a real rich flavour but it is optional so feel free to leave it out if you'd prefer.
(maybe this recipe is not for you if you like plain one dimensional cottage pies 😉) but as usual the best thing about my recipes are they are packed full of flavour but simple to follow, let me know your thoughts in the comments!
Recipe...
Serves 4
Cooking time around 2hours total (although you can speed the process up and cook it in just over an hour (as with everything though the longer you can leave it bubbling away the more flavour it will have)
✨Ingredients
2tbsp olive oil
500g beef mince (preferably 12% fat)
1 large onion, finely diced
1 carrot, finely diced (no need to bother peeling just chop the end off)
1 stick of celery, diced
1 sprig of fresh rosemary, leave removed and finely chopped
salt & pepper to taste
1tbsp tomato puree
2tbsp plain flour
250ml red wine (enjoy the rest with dinner)
2 bay leaves
500ml beef stock (I really like Knorr rich beef stock pots)
1tbsp marmite (lover or hater you'll love this in when added to a recipe)
2tbsp Worcestershire sauce
100g frozen peas
✨For the mash topping
800g Maris Piper potatoes, peeled and chopped into roughly 1inch cubes
2tbsp butter
100ml milk
1tbsp horseradish cream (optional) this will add a subtle heat, and a different flavour dimension to plain mash
✨Method
In a deep pan, heat 1tbsp of olive oil, season the meat with a couple if grinds of salt and pepper, not to much because we are using some more later in the recipe, but this will really add flavour to the mince, brown the mince off on a medium to high heat, once browned remove and set aside.
Drain off any excess fat that has been released from the mince in the pan, leaving about 1tbsp in the pan for flavour.
Heat the remaining 1tbsp of olive oil in the same pan on a medium heat, add the onion, carrot and celery and gently sauté until they are tender, this will take around 10mins. Remember to add a splash of water if the pan gets too dry.
Now add chopped rosemary , cook for 2 mins.
Now its time to add a pinch of salt, pepper, tomato paste and plain flour, cook this gently for a few minutes ensuring the flour is cooked through, again if the pan gets to dry add a small drizzle of olive oil.
Pop the mince back in the pan, and add the red wine, turn the heat up and allow the alcohol to cook out of the wine.
Once reduced by half add the beef stock, bay leaves, marmite and Worcestershire sauce, turn the heat to a simmer and cook uncovered for around 30 mins stirring every now and again.
While the sauce is developing in a saucepan add the potatoes, cover by an inch with cold water add a large pinch of salt, heat until the water is boiling and then turn to a simmer until the potatoes are very tender and slip off of a knife.
Once your potatoes are cooked, drain them and let them steam for a couple of minutes, add them back to the saucepan, off the heat and add the butter, milk and horseradish, if using, and mash them until they are perfectly smooth. I recommend buying a potato ricer, my one change my life.
By now the sauce should be thick and delicious, so turn off the heat, have a last taste and adjust the salt and pepper if required.
Now add the frozen peas this will help to cool the mixture down.
Preheat the oven to 180c
In an oven proof dish pour in the beef mixture and then dollop the mash on top in big spoon full and spread around with a fork making sure you have lots of rough bits to crisp up, leave a 1cm edge of mince exposed, this will go all crisp and delicious. Have a look at my picture at the top for an example.
Pop in the oven for around 30 mins until all the mash has gone deliciously crisp!!
Enjoy with some lovely steamed green beans.
‍
Tip:
You can brush the top of the mash with melted butter before it goes in the oven for an extra savoury and crisp top.