Cottage Pie

I have always been surprised by the number of guests who ask for an evening meal at my B&B. I suppose that since they've been out all day exploring they want to stay in and relax without having to drive out again - we are quite rural and have no pubs or restaurants within walking distance.

One very popular dish in the Autumn and Winter is my Cottage pie. It's rich warming nursery food that doesn't take too much chewing! As a family we normally always eat round the table but occasionally treat ourselves to a "TV dinner and movie meal in front of the fire". This is perfect food for that as you just use afork to shovel it in and don't need to concentrate too hard!

You don't need to be bothered about the exact quantities and if you're missing a particular vegetable leave it out or substitute it with something else. It's good for using up the odd mushroom you have leftover from guest's breakfast.

If you've got fresh herbs such as parsley or thyme - they're good in it. If not don't worry. If you make it Shepherds Pie by making it with minced lamb then an unusual version is to make it with chopped mint.

The cinnamon is a strange ingredient ( thanks to Delia for that suggestion ) but really adds a depth of flavour.

I always have sherry, maderia and marsala to cook with and will throw in what ever is nearest!


Cottage Pie
500g minced pie ( making it with minced lamb will turn it into shepherds pie )
1 medium onion
1 clove garlic
2 carrots
2 sticks of celery
1/2 tsp ground cinnamon
a slug of sweet sherry
a beef stock cube ( sorry I know I should probably be boiling up beef bones for hours to make mine own stock but this works very well ! )
1 tablespoon of tomato puree ( I prefer sun dried )
1 tablespoon of worcestshire sauce
About 4 medium sized potatoes
butter and milk
salt and pepper

Dry fry the mince until brown. Crumble in a stick cube as it browns.
Chop all the vegetables up very small - I use a food processor - then add them to the browned mince which should have realised some fat to cook the vegetables in.
Stir and fry over a medium heat for about 10 minutes.
Add the sherry and allow it to reduce, then add the tomato puree and worcestershire sauce.
simmer for at least 30 minutes - the longer the better and if you do it the day before it is just perfect. Taste ofr seasong and add salt and pepper as required.

Boil the potatoes until soft and add the butter and abit of milk - not too much.

Pour the meat sauce into a deep ovenproof dish. Top with the mash.
To make it into a "luxury cottage pie", Delia tops hers with sliced leeks and cheese
Bake in the oven at about 190 degrees C for about 20 minutes till the top is brown and bubbling.

The only vegetable to serve cottage pie with ( In my humble opinion ) is / are peas!