Individual Cottage Pie

By KeyIngredient

Ingredients

• Filling:
• 2 x Carrots finely chopped
• 1 stick Celery finely chopped
• 1 glass Red Wine
• 1 tbsp Fresh Thyme chopped
• 1 clove Garlic crushed
• 300 g Irish Beef Mince
• 2 Onion finely chopped
• 1 pinch Salt
• 2 tsp Tomato Purée
• 2 tbsp Vegetable Oil
• 1 tbsp Worcestershire Sauce
• Mashed Potato Topping:
• 3 tbsp Milk
• 1 ounce Butter
• 6 Potatoes
• Salt for seasoning

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 375F.

Peel the potatoes and place into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened. Strain the potatoes into a large colander and return to the saucepan with the butter and the milk. Mash the potatoes until completely smooth.

Meanwhile, heat the vegetable oil in a pan. Add the minced beef to the pan and cook for 3 – 4 minutes until browned, breaking up any lumps with the back of a wooden spoon. Remove the pan from the heat and strain the mince in a colander over a bowl. Set aside for a few minutes.

Add a tbsp of oil to the pan and add the vegetables, garlic and thyme, sauté for 3-4 minutes until just beginning to soften but not color. Add the beef back into the pan and stir in the tomato puree, Worcestershire sauce and red wine and cook gently for another 15-20 minutes until completely tender.

Divide the beef and vegetables between 4 individual ramekins or serving bowls. Pipe or spoon the potatoes onto the top of the meat mixture.

Pop the individual pies into the oven and cook for a further 10-12 minutes until bubbling hot and golden brown. Serve immediately.