Cheesy Cottage Pie

Photo © Anne-Marie Minhall

"Dinner to day, Cottage-Pye and rost Beef." Reverend James Woodford, 29 August 1791 Diary of a Country Parson

March & there's been snow on the ground this past week.

Spring needs to get a move on.

In the meantime, I'm taking the advice of the Rev James on a chilly Saturday, I'm in the mood for a warming comfort dish.

Cottage Pie with Cheesy Mash.

Hello.

For four.

Oven 200C/180C Fan/Gas 6

400g Beef Mince

2 Onions Peeled & Chopped

100g Carrots Peeled & Diced

3 Garlic Cloves Peeled & left whole

200g Mushrooms Sliced

400ml Beef Stock

Splash of Lea & Perrins

Splash of Red Wine (if you have some in)

Seasoning

Handful of Thyme Leaves

1kg Maris Pipers Peeled & Diced

50g Grated Cheese (your choice)

1tbsp Oil

Butter

Heat the oil with a tad of the butter in a pan before adding the onions, garlic & carrots to softe

Add the mince, let it brown

In goes the seasoning, Lea & Perrins plus the thyme & the stock

Simmer for 30 minutes

In the meantime get the mash sorted. The potatoes to boil for 8-10 minutes before draining & introducing the glorious butter

In a shallow oven dish then, here comes the mince, mushroom mix topped by the mash

A fork to make some criss cross patterns to ensure crispy bits

Pop on the grated cheese & bake for 35 to 40 minutes

Photo © Anne-Marie Minhall

Mmmmm.

Comfort indeed.

AMM