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.
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
- Pre-heat the oven to 200C
- 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
- 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
- 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.
- 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
- Bake for 10 minutes, until the cheese is golden and bubbling. Serve with the vegetables