Cottage Pie
Ingredients
450 gm Minced beef
1 Tbsp Olive oil
1 Onions
1 Garlic cloves
Salt
Black pepper
Nutmeg (grated)
1 tsp Worcestershire sauce
� tsp Mustard powder
90 ml Red wine
1 Tbsp Plain flour
Gravy browning
� tsp Granulated white sugar
Water
Method
Chop the onions and garlic finely.
Fry onion and garlic in olive oil until soft. Add mince and fry while breaking up all the lumps - if you don’t do this at this stage, the mince will be lumpy in the finished dish. Cook for a few minutes. Add mustard, then the flour and stir in well so that all of it is absorbed and/or cooked in the oil. Stir in the red wine to make a thick sauce. Add the Worcestershire sauce and salt and pepper and nutmeg. Colour it with the gravy browning - it will get a little darker as it cooks but the gravy browning ensures that it looks more appetising. Add the sugar and either more red wine or water to make the sauce the consistency you want. Simmer until the meat is well cooked.
To make the Cottage Pie, put the meat into an oven-proof dish. Cover with mashed potato or swede. Put into a hot oven and cook until the topping is brown and the whole dish hot.
Notes
The variation of swede in place of potato is very nice.
Variation
To make Shepherd’s Pie, use lamb mince in place of beef.
24 Sep 2023
Shirl Seath