British Classic Cottage Pie - Lazy Weekender

Video Description

You can't go wrong with a good cottage pie, and with the recipe in this video that's exactly what you have. Make yourself a fantastic, no-fuss British classic in no time! Full recipe: For the mashed potato topping: Peel four good-sized floury potatoes and chop into roughly 2.5cm/1" chunks Rinse well, then place over high heat in cold salted water Cook for about 25 minutes, until tender but still with a little resistance Drain and steam for five minutes Add 1-2tsp Horseradish Sauce Add 30-50g butter Grate in 120g mature cheddar, or cheese of your choice Mash roughly to your desired consistency - I like it slightly rustic for this recipe! Season to taste with salt and pepper For the filling: Peel and chop 1 brown onion, fairly finely Peel and roughly chop five medium-sized carrots Fry 500g / 1.1lb 5% beef mince in a little oil over high heat Season well with salt When browned, squeeze in 40g good quality tomato puree, cook for 1-2 mins then mix into the beef Add several good glugs Worcestershire Sauce Add several good glugs Hendersons Relish (links below if you can't find it) Mix well and continue to brown for 1-2 minutes, until well browned Remove to a plate to rest Add a little more oil, and fry carrots over high heat to colour, about four or five minutes Lower heat to medium-low and add onion Add a good pinch of salt Stir in butter to melt, and allow to cook until translucent and softened, about five minutes Add beef back to the pan Add a pinch of smoked paprika and mix well Stir in 1/2tbsp / 7g plain (all-purpose) flour, cook for 1-2mins Stir in 320ml good quality beef stock Reduce, uncovered, until reduced by roughly half - about 5 mins, stirring occasionally (Optional) Stir in a good squeeze of HP sauce (about a tablespoon) Cover, and continue to simmer for another ten minutes, stirring occasionally to prevent sticking Check carrots for doneness - they should be almost, but not quite, the level of bite you want in the finished dish - recover and simmer for another few minutes if they're not Once done, stir in 150-200g frozen petit pots, then turn off the heat, cover with a lid and allow to cool for a few minutes To assemble: Place the filling into a medium-sized oven-safe dish and spread evenly Top with the potato, a little at a time, ensuring even coverage Grate over 80g mature cheddar (or cheese of your choice) Add a small sprinkle of salt to aid browning Cook, uncovered, in a 200°C / 400°F convection oven for 25 minutes, until golden brown and bubbling Allow to stand for five minutes before serving Serve with a little steamed tenderstem broccoli, if liked. Links mentioned in the video: Hendersons Relish (UK): https://amzn.to/3IcrApY Hendersons Relish (US): https://amzn.to/40V62FY (sorry, I couldn't find a smaller pack size) HP Sauce (US): https://amzn.to/3JVwTLO (Please note: I may earn a small commission on qualifying purchases made via the above links). #cooking #recipe #british #britishfood #tutorial #beef #traditional