Cottage pie bake
By Sarah Cook
Contains pork – recipe is for non-Muslims only
The combination of braised beef and cheesy mashed potatoes will always be a family favourite
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Prep:40 mins
Cook:2 hrs 50 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 884
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fat 53g
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saturates 21g
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carbs 54g
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sugars 7g
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fibre 5g
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protein 49g
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salt 2.3g
Ingredients
- 1kg beef shin or feather blade, cut into very large chunks
- 2-4 tbsp sunflower oil
- 200g bacon lardons
- 3 tbsp plain flour
- 2 celery sticks, chopped
- 200g shallots, peeled
- 2 beef stock cubes
- 3 each thyme sprigs and bay leaves
- 300g baby carrots or baby Chantenay carrots
- 3 tbsp Worcestershire sauce
- 1½ kg potatoes, peeled and cut into large chunks
- 25g butter
- 85g mature cheddar, grated
- 100ml milk
- 2 tsp English mustard powder
Method
Brown beef in the oil, in batches, in a large casserole or pan. Tip in the lardons, shallots and celery, and fry for 10 mins until softened and golden. Stir in the flour until absorbed, crumble in the stock cubes, then gradually stir in 1 litre water and the Worcestershire sauce. Add herbs, return the beef and any juices, cover and simmer for 1 hr. Add carrots, cover and simmer for 1 hr more until really tender.
Boil the potatoes in salted water until tender. Drain well, return to pan over a gentle heat and allow to steam-dry for 2 mins. Mash with the butter, cheese, milk, mustard powder and seasoning.
Heat oven to 200C/180C fan/gas 6. Strain beef and veg into a large colander over a deep pan. Set sauce over a high heat for 5 mins to reduce. Shred beef into chunky pieces and transfer to a baking dish with veg and bacon, and some thickened sauce. Pipe or spoon on mash. Bake for 30 mins until mash is golden and crisp. The pie can be assembled and chilled for up to 2 days, or frozen for up to 3 months. If frozen, defrost thoroughly, then bake as above, but for 50 mins-1 hr.
