Cottage pie

• olive oil↗3 tbsp tbsp
• ground beef↗1¼kg kg
• onion↗2

  finely chopped

• carrot↗3

  chopped

• celery stalks↗3

  chopped

• garlic cloves↗2

  finely chopped

• plain flour↗3 tbsp tbsp
• tomato paste1 tbsp tbsp
• large glass of red wine

  (optional)

• beef stock↗850ml ml
• Worcestershire sauce↗4 tbsp tbsp
• thyme↗a few

  sprigs

• bay leaf↗2
• potatoes↗1.8kg kg

  chopped

• milk↗225ml ml
• масло↗25g
• твердий чеддер↗200g

  тертий

• мускатний горіх↗freshly grated

  свіжо натерений

Step-by-step instructions

1. 1

   Heat 1 tbsp of olive oil in a large pot and brown the 1¼ kg ground beef until golden – you may need to do this in batches. Set aside to finish browning.

2. 2

   Add the remaining 2 tbsp olive oil to the pot, add the 2 finely chopped onions, 3 chopped carrots and 3 chopped celery stalks and cook over low heat until softened, about 20 minutes.

3. 3

   Add the 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato paste, increase heat and cook a few minutes, then return the ground beef to the pot.

4. 4

   Pour in the large glass of red wine, if using, and bring to a boil to reduce slightly, then add 850 ml beef stock, 4 tbsp Worcestershire sauce, a few sprigs of thyme and 2 bay leaves.

5. 5

   Bring to a gentle boil and simmer uncovered for 45 minutes. During this time the sauce should thicken and coat the meat. Check after about 30 minutes – if there is too much liquid, increase heat slightly to reduce. Season to taste, then discard the bay leaves and thyme stems.

6. 6

   Meanwhile, prepare the mash. In a large pot place the 1.8 kg peeled and chopped potatoes, cover with salted cold water, bring to a boil and simmer over low heat until tender.

7. 7

   Drain well, then let the potatoes sit a few minutes to dry. Mash them together with 225 ml milk, 25 g butter and three quarters of a 200 g block of hard cheddar, then season with freshly grated nutmeg, salt and pepper.

8. 8

   Place the meat in two heat‑proof dishes. Spread or distribute the mash on top to cover. Sprinkle the remaining cheese.

9. 9

   If serving immediately, preheat the oven to 220 °C/200 °C with convection/gas 7 and bake for 25‑30 minutes, or until the top is golden.

10. 10

    If you prefer to use a slow cooker, brown the beef in batches, then transfer to the slow cooker and add the vegetables, flour, tomato paste, wine, stock, Worcestershire sauce and herbs with seasonings. Cover and cook on high for 4‑5 hours. Prepare the mash as before, then bake in the oven similarly to finish.