Cottage Pie with a Cheesy Horseradish Mash

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.

           
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Ingredients
  • 2 tbsp olive oil
  • 1 kg lean beef mince
  • 2 onions (peeled & finely chopped)
  • 4 carrots (peeled & finely chopped)
  • 2 tbsp fresh thyme leaves (finely chopped)
  • 4 tbsp tomato puree
  • 2 tbsp plain flour
  • 350 ml red wine
  • 800 ml good beef stock
  • sea salt & pepper (freshly ground)
  • a few splashes of Worcestershire sauce
  • 1 tbsp red currant jelly
    • For the mash
  • 1.5 kg potatoes (peeled & quartered)
  • 50 g butter
  • 200 g extra mature cheddar cheese
  • 1 heaped tbsp creamed horseradish sauce
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  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.
  7. 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.