Ingredients
For the cottage pie filling
- olive oil: 50ml/2fl oz olive oil
- shallots: 1 large onion or 3–4 banana shallots, finely chopped
- beef mince: 650g/1lb 7oz beef mince
- tomato purée: 2 tbsp tomato purée
- plain flour: 1 tbsp plain flour
- red wine: 150ml/5fl oz red wine
- thyme: 4 sprigs fresh thyme, leaves only
- beef stock: 400ml/14fl oz beef stock
- Worcestershire sauce: Worcestershire sauce, to taste
- black pepper: salt and freshly ground black pepper
For the mash
- King Edward: 900g/2lb King Edward potatoes, peeled and chopped
- butter: 115g/4oz butter
- milk: 125ml/4½fl oz milk
To serve
Method
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Heat half the oil in a large heavy-based pan. Add the onion and cook until softened. Tip it onto a plate.
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Return the pan to the heat and add the remaining oil. When it’s hot, fry the mince, in batches if needed, for 4–5 minutes, or until browned all over.
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Stir in the cooked onion and tomato purée and cook for 1 minute. Stir in the flour and cook for a further minute. Pour in the red wine, scraping up any caramelised bits with a wooden spoon, and add the thyme.
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Add the stock and simmer for 45 minutes, or until the mince is tender and the mixture has thickened. Season to taste, and add a few dashes of Worcestershire sauce. Keep warm over a very low heat.
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Meanwhile, for the mash, put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until they are tender.
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Drain and return the potatoes to the pan, then place over the heat for about 1 minute to drive off any excess moisture. Mash well, then add the butter and milk, beating to form a smooth mash. Season to taste.
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Preheat the grill to high. Put the cottage pie filling in a baking dish and spoon the mash over the top. Grill for 8–10 minutes, or until golden-brown.
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Meanwhile, boil the peas in boiling water in a small saucepan for 3–4 minutes, then drain and add the butter. Serve the cottage pie with the peas.