3rd April 2020 0 Comments
- Serves: 6
- Cooks in : 5 hours
- Difficulty: Medium
A classic British dish to enjoy, with our twist. Prefer cottage pie? Simply swap the minced lamb for minced beef.
- • 60ml vegetable oil
- • 1kg minced lamb (10% fat)
- • 1 large onion, finely diced
- • 3 medium carrots, finely diced
- • 2 celery sticks, finely diced
- • 2 tablespoons of tomato paste
- • 2 sprigs thyme, rubbed
- • 3 garlic cloves, chopped
- • 300ml red wine
- • 500ml lamb stock (or beef stock, if you can’t get lamb)
- • 5 dashes of Worcester sauce
- • 4 tablespoons of HP sauce
- • 20g dark chocolate (min 70% cocoa)
Mashed potato topping
- • 1.2kg Maris Piper potatoes
- • 120ml milk
- • 150g salted butter, diced
- • Pinch of salt and ground pepper
- • 1 egg, beaten
- Gently heat the oil in a large, thick-bottomed pan and fry the mince until brown. Discard the fat and place the mince in a bowl.
- Using the same pan, add the onion, carrots, and celery. Cook gently until soft and caramelised, then add the mince back in and stir in the tomato paste. Add in the thyme, garlic, red wine, lamb stock, Worcester sauce and HP sauce, then simmer for 3 hours.
- Season to your liking, remove from the heat, then add the dark chocolate to thicken.
- To create the mash peel and wash the potatoes.
- Cut the potatoes to equal size and put into a large pan. Add water to cover the top.
- Bring to boil and cook until the potatoes are just falling apart. Remove from the stove and drain the water. Air dry for 10 minutes, then put through a ricer. If you don’t have a ricer, then hand mashed will work.
- Put the milk in a pan and bring to just below the boil. Add this mixture to your mash, then add cold diced butter and whisk until smooth.
- Season to your liking.
- Preheat the oven to 180°C
- Put your meat mix into an oven proof dish, top with your mash and rough up with a fork.11. Brush with beaten egg mixture and place in the oven for 30-40 minutes, or until cooked through and the mash has browned.