Cottage Pie with Cheesy Mash Topping

Beef filling

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Carrot
• 1 ½ tsp Fine sea salt
• 500 g Minced beef
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 4 sprigs Fresh thyme
• 400 ml Beef stock

Cheesy mash topping

• 900 g Yukon Gold potato
• 120 ml Whole milk
• 150 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Peel the onion and carrots, then finely chop the onion and dice the carrots.
2. Melt the butter in a large frying pan over medium heat. Add the onion, carrots and 0.5 tsp of the fine sea salt, then cook for 8 to 10 minutes until softened and lightly golden.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the tomato purée and Worcestershire sauce and cook for 1 minute.
4. Add the beef stock and thyme sprigs, bring to a gentle simmer, then cook for 20 to 25 minutes until the filling is rich and reduced. Remove the thyme sprigs and taste for seasoning, adding a little more salt if needed.
5. Meanwhile, peel the potatoes and cut into even chunks. Cook in a large pot of salted water for 15 to 18 minutes until very tender, then drain well and return to the pot for 1 minute to steam-dry.
6. Warm the milk, then mash the potatoes until smooth. Stir in the warm milk and 100 g of the cheddar cheese until creamy, then season with the remaining 1 tsp fine sea salt.
7. Spoon the beef filling into a baking dish and level the top. Dollop over the mash, spread to the edges, then rough up the surface with a fork and sprinkle with the remaining 50 g cheddar cheese.
8. Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving so the filling settles slightly.

Made this recipe? Rate it — a comment is optional.