The BEST Cottage Pie

This has to be comfort food at its best. A perfect family meal!

Serves 6-8

Prep time:  20 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

1kg lean minced beef

2 onions, finely chopped

2 celery sticks finely chopped

2 carrots, finely chopped

2 parsnips, finely chopped

2 cloves of garlic, peeled & finely chopped

10 sprigs fresh thyme leaves only

2 tbsp tomato puree

350ml red wine

800ml beef stock

A few splashes of Worcestershire sauce

150g frozen peas

1 ½ tbsp cornflour

Salt & freshly ground pepper

For the mash

1.5kg King Edward potatoes, peeled & chopped

100g butter

150ml double cream

Salt & freshly ground pepper

75g mature cheddar, grated

 Method

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, parsnips, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.  Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.  Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  Season to taste.

5.  Preheat the oven at 200°C/180°C/Gas mark 6.

6. For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes.  Drain the potatoes and the mash with a potato masher or ricer.  Add the cream and butter and mix well until you have a smooth mash.

7.  Put the mince into a baking dish and top with the mash and sprinkle over the grated cheese.  Place in the oven for 20-30 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

The BEST Steak & Ale Pie Recipe

Steak & Ale Pie

This has to be one of the most Classic British pie fillings.  Season generously to give the pie extra flavour – keep tasting the filling until you are happy with it.

Serves 6
Ingredients

up to 4-5 tbsp sunflower oil

200g smoked streaky bacon rashers, cut into 1cm strips

2 medium onions, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

850g good quality braising steak, fat & gristle removed, cut into 2.5cm cubes

500ml bottle of real ale (I use Newcastle Brown Ale, but I am a Geordie)

500ml good beef stock

1 tbsp tomato puree

1 tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

500g ready-made puff pastry

1 egg, beaten to glaze

Method

1.  Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Transfer the contents into an oven proof casserole dish using a slotted spoon.

2.  Season the steak with salt and pepper and heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Transfer the steak to the casserole dish.

3.  Preheat the oven to 180°C/Gas 4.  Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Pour this over the steak and then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover and place in the oven, cook for 1 ½-2 hours or until the meat is very tender.  Mix the cornflour with 2 tbsp of cold water and add to the casserole.  Put the dish back in the oven uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.  In the meantime turn the oven up to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Spoon all the contents of the casserole dish into a 1.2 litre pie dish.

5.  Roll out the pastry on a well-floured board and brush the edge of the pie dish with egg.  Place the pastry gently over the filling and press the edges firmly to seal.  Trim the pastry neatly and decorate the top with the excess pastry and brush with the beaten egg to glaze.

6.  Place the dish in the centre of the oven and bake for 30-35 minutes until the pastry is puffed up and golden brown.