Horseradish Cottage Pie

The crispy bits are the best
Photo © Anne-Marie Minhall

A really wet & windy November Saturday calls for a food rescue.

I ventured out & then retreated as the weather worsened.

It's time for Cottage Pie.

For two.

Oven 180/160/Gas 4

2/3 Maris Pipers or King Edwards (hefty) peeled & cut into chunks

2tsps Horseradish grated

500g Beef Mince

1 Onion chopped

2 Carrots peeled & diced

3 Garlic Cloves sliced

1tsp Dried Thyme

175ml Beef Stock or Red Wine

Butter

Worcestershire Sauce

Get the spuds on in a pan of simmering water & bring to a gentle boil - they need to be tender enough to mash

Heat some oil in a pan and add the onion & carrots plus the garlic - soften

Introduce the mince & brown together with the thyme

Stock/wine or a combination of both go in

Add a splash of Worcestershire Sauce

Simmer for 15 minutes

Drain the potatoes, season, add the grated horseradish & mash with as much butter as you fancy

The mince & its mates need to be popped into a medium sized oven dish

Top it with the mash

Make swirly patterns (if you wish, not me, lumps & peaks)

40/45 minutes in the oven

I've got cauliflower, carrots, courgettes & green beans to soak up the meaty juices.

I'm hoping that there will be leftovers.

AMM