Great British Dish - Cottage Pie with Porter Ale

There's nothing quite like a good old Great British dish, and cottage pie is perfect for this icy cold weather we've been having - cottage pie is also the ultimate comfort food.

Cottage Pie with Porter Ale

The addition of Porter ale adds richness and depth of flavour, although of course, it isn't vital to the dish and therefore you can most certainly leave it out if you wish.

I've been cooking up all sorts lately in my nice STOVES oven and I love how it cooks everything so evenly. There's no messing around turning everything around as I had to in my old oven because the Sterling 600MF oven cooks evenly and gives perfect results every time.

STOVES are the only manufacturer that builds freestanding cookers, built-in ovens, hobs and range cookers right here in the UK.


What's the difference between Cottage pie or Shepherd's pie?

Cottage pie is made with ground/minced beef and Shepherd's pie is made using minced lamb and had a mashed potato topping.

Although the recipe has many variations, the defining ingredients are minced beef cooked in a rich gravy with onions and vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. Sometimes also topped with grated cheese to create a layer of melted cheese on top.

Cook the minced beef as the listed in the recipe.

Minced Beef and Carrots Cooking

Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.

Pass the potatoes through a potato ricer which is the best way to get creamy lump-free mashed potatoes. Mix through the butter, cheese and egg yolk. Taste and adjust the seasoning.

Put the cooked carrots into the bottom of the dish and then put the mince mixture on top.

Cottage Pie Mixture before the potato topping

Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 25 minutes until bubbling and golden brown. If you happen to have any leftover you can, of course, freeze it.

You can read my review of the STOVES Sterling 600MF multifunction oven.



cottage pie,shepherd's,minced,beef,mashed,potatoes,dinner,recipe
main,dinner,beef,potatoes,family,meal
English
Yield: 4
Author:

Cottage Pie

Cottage Pie

Cottage pie in a rich gravy topped with creamy, cheesy mash.
Easy to make and don't forget you can freeze it making it an economical fast dinner for another day.

ingredients:

  • a large pie dish
  • olive oil
  • 500g good quality (low fat) minced beef
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • a sprig of thyme
  • 1 x 400g good quality tinned tomatoes including their juice
  • 2 tablespoons of tomato purée
  • 2 teaspoons of Coleman's English mustard
  • 300ml of Whitechapel Porter Ale
  • 2 tablespoons of Worcestershire sauce
  • 1 x Knorr chicken stock cube
  • 3 large carrots chopped and cooked
  • sea salt and black pepper to taste
  • For the Potato Topping:
  • 1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed
  • 70g butter a handful of grated Cheddar, plus extra for the top of the pie
  • 1 egg yolk

instructions:

How to cook Cottage Pie

  1. Get yourself a large frying pan and add a thin layer of olive oil. Add the onion and garlic and cook over a low to medium heat until nice and soft but not coloured.
  2. Now turn the heat up and add the mince. Season with black pepper and fry while stirring, until nicely browned.
  3. Throw in the sprig of thyme and the tomato puree and mustard cook whilst stirring for just a minute.
  4. Add the Porter Ale and Worcestershire sauce bring to the boil and cook until the liquid has reduced by half.
  5. Now add the tomatoes including their juice. Crumble in the Knorr stock cube and stir until it's dissolved.
  6. Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be lovely and thick and glossy.
  7. You may need to add a little more liquid and if so add a little water. Have a taste and adjust the seasoning - you may need a little sea salt.
  8. Once done remove from the heat and discard the sprig of thyme and preheat the oven to 180C/350F or Gas 4
  9. Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.
  10. Pass the potatoes through a potato ricer back into the pan or mash smoothly.
  11. Make the creamy mashed potatoes and mix through the butter and cheese. Taste and adjust the seasoning then stir through the egg yolk.
  12. Put the cooked carrots into the bottom of the dish and then put the mince mixture on top.
  13. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and bake in the oven for about 25 minutes until bubbling and golden brown.
  14. If you happen to have any leftover you can, of course, freeze it.
Created using The Recipes Generator

3 comments

  1. Why have I never thought of adding ale to cottage pie? Occasionally I add wine, but ale is a far more British addition!

    ReplyDelete
  2. This sounds like an incredibly flavourful dish! My FIL would absolutely love this. Sending to my MIL!

    ReplyDelete
  3. This looks like a really comforting dish. I wish it was my lunch!

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan