James Martin Cottage Pie Food

PERFECT COTTAGE PIE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender.
• Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened.
• Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened.
• Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.
• Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like.
• Set aside to cool while you make the mash.
• When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7.
• When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork.
• Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper.
• Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through.
• Serve with the cooked carrots.

JAMES MARTIN COTTAGE PIE RECIPE

Steps:

• Heat the oil in a large pan. Add the minced beef and cook until browned. Add the vegetable hot pot and carrots. Simmer for 20 mins.
• Meanwhile bring a large pan of water to the boil and add the two types of potatoes. Simmer for 15 mins or until tender. Drain, return to the pan and mash with the mustard, milk and butter.
• When the mince is cooked, check the seasoning and spoon into an ovenproof dish. Spread the mashed potato over the meat and sprinkle with the cheese. Place under a preheated grill for 5-10 mins or until the top is beginning to turn brown.

TASTY COTTAGE PIE WITH PARSNIP MASH

Steps:

• Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
• Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
• Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
• Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.