Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 50 Mins
This Cottage Pie with a Cheesy Horseradish Mash is comfort food with a kick! The rich beef filling is slow-cooked with red wine, thyme, and a hint of redcurrant jelly for a deep, savoury flavour. Topped with creamy mashed potatoes mixed with mature cheddar and a touch of horseradish, it’s baked until golden and bubbling. A classic family favourite taken to the next level.
Ingredients
Adjust Servings
- For the mash
Instructions
- 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.
- In the same frying pan heat a tablespoon of olive oil and gently fry the onions, carrots and thyme for 3-5 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
- Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
- Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce and the redcurrant jelly.
- Preheat the oven to 200°C/180°C Fan/Gas mark 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 leave to steam dry. Mash with a potato masher or ricer and butter and mix well until you have a smooth mash. Now add the cheese and horseradish, mix through and season to taste.
- Spoon the mince mixture into a 1.5 litre oven proof dish. Spoon the mashed potato on top and rough the surface with a folk. Bake in the oven for 25-30 minutes until bubbling and the mash is crisp & golden brown.