Individual cottage pie

Alright. We all know cottage pie, yes? Meat, veggies, potatoes, topped with mashed potato and cheese. Delicious.

It’s a good dinner, but not exactly special. It’s comfort food, winter food, eat with your family and then have a nap food. Nothing wrong with that, but I like to bring you recipes that make you feel fancy. That’s why I like to serve mine in little individual ovenproof dishes. Everything is nicer when served in little ovenproof dishes.

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This is also a bit fancy because it’s got beer in it. You don’t have to add the beer. It’s just a nice touch if you do.

To serve two (You can easily scale this up):

  • 250g lean beef mince
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 200ml of beer
  • 1 tablespoon of ketchup
  • 1 tablespoon of brown sauce
  • 400g of floury potatoes
  • A splash of milk
  • A knob of butter
  • 100g of strong cheddar
  • Green veg to serve
  1. Pre-heat the oven to 200C
  2. Peel the potatoes, cut into even sized chunks and boil for 20 minute until they slide off a fork. Drain, return to the pan and leave to steam dry
  3. Fry the mince with the onion until the mince is fully browned. Stir in the carrots, the ketchup and the brown sauce. Pour in the beer. Simmer on a medium-low heat for ten minutes
  4. Mash the potatoes with the milk, butter, some salt and a generous twist of black pepper. When fully mashed stir in 30g of the cheese.
  5. Put the mince in the ovenproof dishes and press down. Top with the potatoes. Even the potatoes out and add the cheese to the top
  6. Bake for 10 minutes, until the cheese is golden and bubbling. Serve with the vegetables

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