Cottage pie bake

Cottage pie bake

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(4 ratings)

Prep: 40 mins Cook: 2 hrs, 50 mins

Easy

Serves 6
The combination of braised beef and cheesy mashed potatoes will always be a family favourite

Nutrition and extra info

  • Freeze assembled or once baked

Nutrition: per serving

  • kcal884
  • fat53g
  • saturates21g
  • carbs54g
  • sugars7g
  • fibre5g
  • protein49g
  • salt2.3g
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Ingredients

  • 1kg beef shin or feather blade, cut into very large chunks

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2-4 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g bacon lardon
  • 3 tbsp plain flour
  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 200g shallot, peeled

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 beef stock cube
  • 3 each thyme sprigs and bay leaves
  • 300g baby carrots or baby Chantenay carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp Worcestershire sauce

For the mash

  • 1½ kg potato, peeled and cut into large chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g mature cheddar, grated
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp English mustard powder

Method

  1. Brown beef in the oil, in batches, in a large casserole or pan. Tip in the lardons, shallots and celery, and fry for 10 mins until softened and golden. Stir in the flour until absorbed, crumble in the stock cubes, then gradually stir in 1 litre water and the Worcestershire sauce. Add herbs, return the beef and any juices, cover and simmer for 1 hr. Add carrots, cover and simmer for 1 hr more until really tender.

  2. Boil the potatoes in salted water until tender. Drain well, return to pan over a gentle heat and allow to steam-dry for 2 mins. Mash with the butter, cheese, milk, mustard powder and seasoning.

  3. Heat oven to 200C/180C fan/gas 6. Strain beef and veg into a large colander over a deep pan. Set sauce over a high heat for 5 mins to reduce. Shred beef into chunky pieces and transfer to a baking dish with veg and bacon, and some thickened sauce. Pipe or spoon on mash. Bake for 30 mins until mash is golden and crisp. The pie can be assembled and chilled for up to 2 days, or frozen for up to 3 months. If frozen, defrost thoroughly, then bake as above, but for 50 mins-1 hr.

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Comments (3)

seanann98's picture
5

Always handy when you find a decent cottage pie recipe. It was a big hit with everyone.

kayleighaaronleah's picture
5

have made this several times...had it today, the meat was melt in your mouth, comfort food at its best

cheryl@jonestown68.freeserve.co.uk's picture
3

You`ll need a big baking dish for this. Butcher (supermarket) was reluctant to cut it into chunks for me as they were only allowed to slice it. They did though. Turned out OK- using the extra sauce as gravy for bangers and mash later in the week.

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