Cottage pie 800g – serves two
Cottage pie is a British classic. So, putting on my ‘pedantic hat’, let me state that Shepherd’s Pie, for obvious reasons, should be made with lamb or mutton and Cottage Pie, for no discernible reason, is made with beef.
Anyway here is our version to add to the hundreds out there, and I believe a great deal better than nearly all of them. No artifice, no foreign flavours like garlic, virtually no tomato, just good basic British cooking for you to bake at home.
Beef, potato, onion, celery, carrot, water, vegetable oil, tomato paste, butter (milk), double cream (milk), salt, black pepper, Worcestershire sauce (malt vinegar (barley), spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings), soy sauce (water, soybean, salt, wheat flour, sugar, salt, colour – plain caramel, acidity regulators – lactic acid, citric acid, preservative – potassium sorbate), bouquet garni (bay leaves, thyme, sage and rosemary), parsley.
See ingredients in bold. Produced in a kitchen that handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.
Bake on an oven tray in case it bubbles over and trashes your oven. Will take between 45 minutes and one hour in a 170C oven. The dish should be bubbling hot and browning nicely on top. If it is browning too much and too early, simply cover loosely with buttered foil.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Serves two people.