Tuesday, 4 October 2011

Cottage Pie

One of the nicest, typically British dinners that I regularly bake is a Cottage Pie. I must admit, I do cut corners with my recipe, but for me, it is perfect! Without sounding pompous, I have never tried a Cottage Pie that is as tangy, smooth and blooming scrumptious as MINE!!! This is my special recipe and something that one day I would love to share with my family. It has some perhaps 'odd' or 'different' ingredients, but that's what makes it so great. The perfect autumnal dinner. 



(Serves 2-3 or 3-4 if served with trimmings)

330g minced beef                                             1/4 pint beef stock
1/2 white onion                                                600g potatoes
180g tinned carrots                                           2 knobs of butter
180g frozen peas                                                2 tbsp milk
2 tbsp brown sauce                                           1 tbsp sunflower oil
1/2 - 1 tbsp branston pickle                                  Black Pepper
2 tsp wholegrain mustard                                    Salt
2 tsp tomato puree                                               2 cloves of garlic

1. Peel and chop the potatoes. Place them into a saucepan of boiling salted water. Allow to boil for the whole duration of making the minced beef filling. Preheat the oven to 200degreesC.

2. Fry the onion and garlic in the sunflower oil until sizzling. Throw in the peas and carrots and fry. Add the minced beef and stir continuously so that the meat is cooked evenly.

3. Add in the brown sauce, mustard, pickle, puree, black pepper and stir. Add the beef stock and allow to simmer for 20mins. Stir every few minutes.

4. Drain the potatoes and add butter, salt and milk. Mash until soft and fluffy.

5. Put the minced meat into an oven proof dish. Flatten to avoid the gravy boiling over the potato. Add the mashed potato on top of the meat and using a fork, flatten and make a pretty pattern! Bake in the oven for about 20mins or until the potato has gone golden and crispy.

Serve super piping hot and if you fancy, with fresh veg and yorkshire pudding (see previous blog post) if not, just treat yourself to a super massive portion!! The brown sauce and branston pickle really make a difference and add a little sweetness to the meal. This is a great family recipe, wholesome and filling and a great way to sneak in some veg if you have sprogs that are opposed to anything green!

Bon Appetit!!


  1. Pickle?! Will have to try this ;) x

  2. It adds a great sweetness to the mince, that when accompanied with the mustard, balances out really nicely. Let me know how it goes when you try it!!