Cheese Crusted Cottage Pie

Ingredients

For the pie filling
1 Beef cube
2 medium onions, chopped
500 g family pack ‘extra lean’ minced beef
75 g swede, cut into small cubes
1 large carrot, chopped
1 stick celery, thinly sliced
1 tbsp plain flour
1 tbsp tomato purée
1 tsp dried thyme (or 1 tbsp chopped fresh)
1 tsp dried parsley (or 1 tbsp chopped fresh)
Freshly ground black pepper

For the topping
1 Vegetable OXO cube
4 large potatoes (approx. 900g) cubed
75 g butter
50 g mature cheddar cheese, grated
2-3 tbsp fresh coarse white breadcrumbs

Method:

1. Fry the minced beef together with the onions in a saucepan until the mince becomes crumbly and turns a rich brown colour and the onions have softened.
2. Add the swede, carrot and celery and cook, stirring, for a further minute or two.
3. Crumble in 1 Beef OXO cube, sprinkle in the flour, and add the tomato purée and herbs. Mix well then blend in 250ml hot water. Season with freshly ground black pepper.
4. Partially cover the saucepan and simmer over a very low heat for 20 minutes, stirring occasionally. The stock will reduce to just the right rich consistency.
5. Meanwhile, boil the potatoes for 15 minutes or until tender. Drain thoroughly and return to the saucepan, add the butter and mash until smooth.
6. Pour the mince into a deep 20cm (8 inch) baking dish and spread the mashed potato evenly all over.
7. Mix together the cheese, 1 crumbled Vegetable OXO cube and the breadcrumbs. Scatter over the potato and bake in a preheated oven at 190C/375F/Gas 5 for about 25 minutes or until the top is crusty and golden brown.

Serves: 4
Preparation time: 35 minutes
Cooking time: 30 minutes

Shepherds Pie variation

1. Replace the onions with 2 sliced leeks, adding at the same time as the vegetables.
2. Omit the water and add a large can of chopped tomatoes.
3. Use minced lamb instead of the beef and replace the Beef OXO cube with a Lamb OXO cube.
4. For a more meaty Shepherd’s Pie, omit the canned chopped tomato and replace with an extra Lamb OXO cube and a total of 300ml (1/2 pt) hot water.

Serving suggestion
Serve with a crisp, fruity white such as a New Zealand Sauvignon Blanc, where hints of asparagus flavours can even be found in the taste of the wine.

Cook's tip
Crumble a Vegetable OXO cube into grated cheese or breadcrumb mixes for a really tasty topping to potato pies, gratins and pasta dishes. For a special potato topping (and a great way to get the kids to eat their veggies!), mix in some lightly cooked shredded Savoy cabbage or sliced leeks into the mashed potato. If you are preparing the Shepherd’s Pie ahead, chill until required. But remember to either bring the Shepherd’s Pie back to room temperature or add on another 10 minutes cooking time to ensure it is piping hot.

Cottage Pie

Ingredients 

3 tbsp olive-oil
1¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

For the mash
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Method:

1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.