Cottage Pie with a Cheesy Horseradish Mash

Yields: 8 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 50 Mins

A rich & hearty cottage pie topped with fluffy cheese and horseradish mash – delicious!  It received top marks in the Fox household.



0/16 Ingredients
Adjust Servings
  • For the mash


0/7 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.

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