So apparently I cook on Sundays! I didn’t realise this until yesterday, but apparently I cook things on sundays!
I mentioned in last sunday’s pancake recipe that I am in rehearsals for a show at the moment. Last night we had a rehearsal, now we have two days of technical rehearsals, while the lights get plotted and scene changes get negotiated etc and then it is opening night!
As we were rehearsing on a Sunday night and it was the start of what I think is going to be a bit of a manic week, I figured we would probably need some home cooking to sustain us!
Growing up, I always loved Cottage pie – My mum used to make it when we had cosy family nights in and it is still one of my favourite meals.
If you are looking for a quick cook meal, this is not it. However, if you are looking for a meal that you can prepare ahead and will always go down a treat – it’s right here!
What You Need
(Serves 8-10, change quantities for smaller numbers)
- 2 Onions
- 3 Carrots
- 2 Courgettes
- 850ml Beef Stock
- 1 Glass Red Wine (optional)
- 1kg Beef Mince
- 4tbsp Worcestershire sauce
- 2 Garlic Cloves
- 1.5kg Potatoes
- Splash of Milk
- 2tbsp Butter
- Handful of Grated Cheese
- 1 Packet Ready Salted Crisps
- 3tbsp Plain Flour
- 1tbsp Tomato Puree
- 2 Large Pans
- Large Serving Dish
How To Do It
- Brown the mince in a pan. You may need to do this is batches. Set the browned mince aside.
- Put the diced onions, chopped carrots and chopped courgette into the pan (don’t worry if there are still juices from the meat in it, it adds to the flavour) and cook on a low heat until soft. About 20 mins.
- Add the 3 tbsp of plain flour, crushed garlic cloves and tomato puree to the veg and cook for a few minutes.
- Add the wine, and bring to the boil to reduce.
- Add the Beef stock & Worcestershire sauce.
- Peel and chop the potatoes. Bring to the boil and cook until soft.
- Drain the potatoes. Pour in a splash of milk, and mash with the butter until it is at a smooth consistency.
- Pour meat mix into the dish. Spoon on the mash. To stop the meat mix flowing over the potato, spoon the potato on from the corners, around the edges and then fill out the centre.
- Run a fork over the top of the potato. Open the packet of crisps and crush until completely broken up. Sprinkle the crisps over the top of the pie, and cover in grated cheese.
- Put in the oven at 200C for 25-30 mins until the top is golden. The pie can be frozen and heated from frozen (which is very useful if you fancy a home cooked meal midweek when you don’t have the time!)
Hope you enjoy! I know it was be exactly what we needed pre-rehearsal last night and I will most definitely end up having the leftovers during the week when I need something to sustain me throughout the long days we have ahead!
This Thursday I will be posting all about opening night! Eeek!