Make it Scotch

Cottage Pie

  • Prep 15 mins
  • Cook 1.25+ hours
  • Serves 6

Nutrition

  • Kcals 657
  • Fat 28.8g
  • Protein 45.5g
  • Carbohydrate 54.4g
  • Sugar 10.7g
  • Salt 2.2g

Ingredients

Cooking Method

  • 1
    Fry the mince in a hot non-stick pan, stirring to break up any lumps, until nearly browned. When the fat runs add the chopped vegetables and cook for 5-8 minutes until beginning to soften and the meat is brown all over. Stir in the flour and cook for a minute or two.
  • 2
    Add the stock, tomato puree and Worcester sauce, stir well and bring to the boil, then reduce the heat , partially cover with a lid and simmer for about 40-50 minutes until the juices are thick, rich and bubbling and the meat and vegetables are tender. Cool the mixture a little then stir in the horseradish. Spoon the mixture into a 2 litre gratin dish or 6 individual dishes, 350g capacity.
  • 3
    Cook the potatoes in boiling water until very tender, about 15-20 minutes. Put the milk, butter, salt and pepper into a small saucepan ready to heat up when you drain the potatoes.
  • 4
    Preheat the oven to 190 C/ 170 C fan/ gas mark 5. When the potatoes are ready, drain them well then give the pan a firm shake or two to smash them up and allow the steam to escape. Mash well with a fork or masher till there are no lumps then beat in the warm buttery milk with a fork to keep the mash light and airy. Check the seasoning.
  • 5
    Spoon the mash evenly over the top of the meat and evenly spread to completely cover and seal in the meat, especially at the edges. Dot the top with a little extra butter if you wish and bake in the oven for 30-40 minutes for a large dish or 15-20 minutes for the individual servings until bubbling and golden. Serve with a bowl of peas.
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