oven

Cottage Pie

• source: https://www.bbcgoodfood.com/recipes/cottage-pie
• time: 145
• servings: 10

Ingredients

• 3 tbsp olive oil
• 1250 g Quorn mince
• 2 onions
• 3 carrots
• 3 celery sticks
• 2 garlic cloves
• 3 tbsp plain flour
• 1 tbsp tomato puree
• 1 large glass red wine
• 850 ml vegetable stock
• 4 tbsp Worcestershire sauce
• thyme sprigs
• 2 bay leaves
• 1800 g potatoes
• 225 ml milk
• 25 g butter
• 200 g strong cheddar
• freshly grated nutmeg

Cookware

• large saucepan
• ovenproof dishes
• oven

Method

1. Heat olive oil in a large saucepan and fry Quorn mince until browned — you may need to do this in batches. Set aside as it browns.
2. Put the other olive oil into the pan, add onions finely chopped, carrots chopped, and celery sticks chopped and cook on a gentle heat until soft, about 20 minutes.
3. Add garlic cloves finely chopped, plain flour, and tomato puree, increase the heat and cook for a few minutes, then return the Quorn mince to the pan.
4. Pour over red wine (optional) and boil to reduce slightly before adding vegetable stock, Worcestershire sauce, a few thyme sprigs, and bay leaves.
5. Bring to a simmer and cook, uncovered, for 45 minutes. The gravy should be thick and coating the mince. Season well, then discard the bay leaves and thyme stalks.
6. Meanwhile, make the mash. Cover potatoes peeled and chopped in salted cold water in a large saucepan, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes.
7. Mash well with milk, butter, and three-quarters of strong cheddar grated, then season with freshly grated nutmeg and salt and pepper.
8. Spoon the mince into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
9. Preheat oven to 220°C/200°C fan and cook for 25 minutes to 30 minutes, or until the topping is golden.