Cheesy Cottage Pie
Ingredients
- 1 tbsp veg oil
- 500g pack beef mince
- 1 large onion finely chopped
- 1 stick celery finely diced
- 2 cloves finely chopped garlic
- 2 tsp english mustard
- 1 tsp worcester sauce
- 2 tbsp plain flour
- 400ml beef stock
- 1kg floury potatoes peeled and quartered
- large knob butter
- 75g grated cheddar cheese
Preparation
Make the filling - in a heavy bottomed, non stick pan, sauté the onions and celery in the vegetable oil on a medium high heat until translucent
Turn the heat right up and add the mince, breaking it up with your spoon on the pan, browning off the meat well at this stage is crucial, brown it on high for approx 15 mins, the liquid will cook off and the beef will start to fry and brown in the remaining fat, this is where the flavour is
Add the garlic and mustard, and stir in for a couple of mins, then add the flour and stir fry this for two more mins, then add the stock and the Worcester sauce. Cover and turn the heat down to the lowest heat for 20 mins, taste and season. Decant then filling into a baking dish and set aside
Make the mash - boil the potatoes until soft, drain well, mash with a large knob of butter and season with salt and black pepper. Preheat oven to 220degrees
Top the beef mixture with the mash and sprinkle the grated cheese on top. Put in the oven for 30mins until the cheese turns golden brown
