Cottage Pie

The term Cottage Pie has been around for centuries and the actual name is known to have been around since 1791. Incidentally, this year was when potatoes started being introduced as an edible crop which was available to the poor.  Initially made with leftover meat, this pie took its name from the meaning of the term cottage, which actually means a humble residence for farmers. (Ref: Wikipedia) Cottage Pie has been a favourite in our family for decades and have been loving it since I was a child as my mum prepared it frequently. So this is our take on a classic British dish. Needless to say it is very easy to prepare, I mean the meat mixture is not rocket science and boiling potatoes is quite a low ability task. So this recipe does go with the easy ones. It is the ultimate comforting food and you will definitely ask for seconds. You will need...(this amount of ingredients will make a medium pie)

For the meat mixture

• 500g lean beef mince
• 1 onion, finely chopped
• 2 carrots, finely diced
• 1 celery stick, finely diced
• 250ml prepared gravy (I use Bisto Best), this acts as a thickening agent
• ½ teaspoon dried mixed herbs
• ½ teaspoon hot paprika
• ½ tablespoon tomato paste
• 1 beef stock pot/cube
• Ground black pepper, to taste
• 1 tablespoon Worcestershire sauce (or to taste)
• 25g butter, for frying

For the mashed potatoes

• 750g potatoes, boiled
• 40g butter
• A splash of milk, (you want the mash to be quite firm)
• 1/2 tsp ground nutmeg (optional)
• Sweet paprika, to garnish
• Ground black pepper, to garnish

How to...

1. Start by preparing the mashed potatoes. Boil the potatoes and add the butter, milk and ground nutmeg (if using) and mash to the desired consistency. Set aside.
2. Prepare the meat mixture. In a large frying pan, on a moderate heat, heat the butter until it melts and starts sizzling, then add the onions, carrots, celery and mixed herbs. Cover and cook, stirring frequently, for about 10 minutes or until onions, carrots & celery are soft. Add some black pepper if you want to at this stage (We do!).
3. Add the beef mince and stir in to mix in with the vegetables. Now add the tomato paste, Worcestershire sauce, beef stock pot/cube more black pepper, hot paprika and cook uncovered until the meat is done and all the liquid has nearly gone.
4. When meat is cooked add the prepared gravy and stir in well. Lower the heat and simmer until the meat mixture for a minute or two. 
5. In the meantime preheat the oven to 180°C.
6. To assemble your cottage pie, you just pour the meat mixture in a deep pie or casserole dish, level the mixture withe back of a spoon and cover with the mashed potato. Use a palette to level the mash on top of the meat mixture. Try and seal it well to prevent it from leaking. You can also prick some holes into the mashed potato topping so as steam can escape.
7. Sprinkle with sweet paprika and ground black pepper and bake in the oven for about 25 minutes.
8. Take it out of the oven and leave to cool down for about 15 minutes. It is now ready to serve. 

Enjoy!!

R&A