Mary berry cottage pie with new crushed potato
Recipe by Tania chomicz
1 tbsp sunflower oil
1kg (2lb 3oz) lean minced beef
2 onions, chopped
4 celery sticks, finely diced
50g (2oz) plain flour
300ml (10fl oz) red wine
300ml (10fl oz) beef stock or (20fl oz beef stock)
1 tbsp Worcestershire sauce
1 tbsp redcurrant jelly
1 tbsp chopped thyme leaves
a dash of gravy browning
salt and freshly ground black pepper
FOR THE TOPPING
800g (1¾ lb) new potatoes, unpeeled and scrubbed
about 3 tbsp olive oil
Prep. Time → 30 min
Cook Time → 40 min
1. Preheat the oven to 140C fan
2. Heat the oil, add the mince to brown. Add the onions and celery to the mince, and fry over a high heat for a further 3-4 minutes.
3. Sprinkle in the flour and fry, stirring for a minute, then stir in the remaining ingredients and season with salt and pepper. Bring to the boil, then cover with a lid and transfer to the oven to cook for about 1½ hours or until tender.
4. Cook new potatoes, and using a fork, break the potatoes into large rough chunks. Drizzle in the olive oil and some salt and pepper, and toss to coat well. Set aside.
5. When the meat is cooked, remove from the oven and increase the temperature to 200C/180C fan/gas 6. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top.
main courses August 19, 2015 12:26
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