Glorify the Cottage Pie
Discover Lisa’s twist on a classic cottage pie recipe!
- 1.2kg potatoes (Maris Pipers)
- 1 tbsp. olive oil
- 1 onion and 1 carrot, diced
- 700g lean minced beef
- 1 garlic clove, finely chopped
- 1 tbsp. tomato purée
- 1 tsp. dried thyme and 1 bay leaf
- 3 tbsp. plain flour
- 2 heaped tsp. Branston Pickle Small Chunk
- 200g canned chopped tomatoes
- 250ml beef stock
- 2 egg yolks
- 60g butter, melted
- 60ml whole milk
How Lisa makes it
Peel the potatoes and cut into even sized, large chunks. Simmer for 15-25 minutes until tender. Drain and set aside.
Heat oil in a large saucepan on a medium heat. Add carrot and onion and sauté for 8-10 mins, stirring occasionally until the onion is soft. Add the minced beef a quarter at a time and cook on a high heat for 3-5 mins, stirring constantly, until browned, adding the garlic with the last batch.
Add the tomato purée, thyme, flour and pickle. Season and stir through.
Add the tomatoes, stock and bay leaf. Simmer uncovered, for 10-15 mins, stirring often, to thicken the sauce.
Use a potato ricer to make a smooth mash or mash thoroughly with a masher. Stir in egg yolks, butter, milk and season with salt and pepper. Set aside.
Place the meat into a large dish (taking out the bay leaf). Put the mash into a piping bag and pipe onto the mince.
Cook in a pre-heated oven at 200°C/180°C Fan/Gas 6 for 25 mins. Serve and enjoy!