Simple Cottage Pie

This hearty filling dish is a delicious twist on a classic with the addition of baked beans. Minced beef and vegetables are cooked in tomato, red wine and stock and topped with a crispy cheddar mash. Comfort food at its very tastiest.

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Ingredients

onion 1 (chopped)
beef mince 500 g
beef stock cube 1
baked beans 400 g
cabbage 1 (shredded)
milk 50 ml
butter 60 g
potato 1 kg (chopped)
plain flour 30 g
bay leaf 1
fresh thyme 5 g (leaves picked)
Worcester sauce 3 tbsp
red wine 250 ml
tomato purée 1 tbsp
garlic cloves 2 (crushed)
carrot 1 (chopped)
celery 1 (chopped)
mature cheddar 250 g (grated)

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Finely chop the onion, carrot and celery. Crush the garlic.
Heat a dash of oil in a large pan on a medium-high heat. Brown the beef mince in batches until coloured all over, tip out into a bowl and set aside.
Gently cook the celery, carrot and onion in the same pan, until softened, around 10 - 15 minutes. Season well.
When the vegetables are soft, add the beef mince back into the pan and pour in the red wine. Simmer until the wine has almost disappeared.
Make up the beef stock cube with 800ml boiling water. Stir the stock into the pan with the tomato purée.
Mix the flour with an equal amount of water to form a paste and slowly stir into the sauce to thicken.
Add the baked beans, with half the liquid from the tin, before adding the Worcestershire sauce, bay leaf and thyme.Season well and allow to simmer gently for 15 minutes or so.
While the filling is cooking, peel and chop your potatoes, then boil in salted water until tender. When the potatoes are cooked, drain, then add 50g of the butter and the milk. Season well with salt and pepper and mash until smooth. Grate the cheddar and fold it into the mash, reserving some for the topping.
When the pie filling is ready, set aside to cool slightly, then pour into an oven proof dish. Spoon the mashed potato on top of the filling.
For extra crispy bits, fluff up the potato with a fork, then top with the remaining cheese and bake for 30 minutes, or until golden and bubbling.
Prepare the cabbage while the cottage pie is cooking. Shred the cabbage after cutting it in half and removing the hard white core with a knife.
When your pie is done, steam the cabbage for 5 minutes, or until it begins to soften. Season with salt and pepper and toss in the remaining butter.
Serve the cottage pie with the buttered cabbage on the side.

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