Cottage Pie à la Casa

Hello everybody,

I hope you all had a good weekend. In London, we’re blessed with a lovely golden October these days so if you have the chance, get yourself wrapped up in a warm coat and explore the great outdoors.

Once you’ve been out in the cold for a bit, nothing is nicer than some warm, delicious comfort food. I prepared a quick Cottage Pie last night and just now enjoyed the leftovers. I didn’t stick totally to the traditional English recipe but added a new, fresh twist. To my mind, there is nothing better than good, hearty food on a cold autumn/winter day.

The following serves 3-4 people (depending on how hungry they are):

  • 500g lean minced beef steak
  • 900g potatoes, peeled and diced
  • 1 large red onion, diced
  • 1 courgette, roughly sliced
  • 1 red and 1 green pepper, cut into small bits
  • 500ml beef stock
  • Worcestershire Sauce
  • Salt, pepper, dried mixed herbs
  • Milk
  • Two knobs of butter
  • Olive oil

First of all prepare your vegetables; peel and dice the potatoes. Put them in a pot with some salt and bring to boil. Cook for 15-20 minutes.

Fry the red onions in a deep pan with some olive oil for a few minutes until they are golden brown. Crumble the mice meat in the pan and fry until it turns brown. Now it’s time for a generous amount of salt and pepper, stir well. Add a very liberal splash of Worcestershire sauce and let it cook for a couple of minutes. Now add the beef stock and bring the whole thing to boil. Once it bubbles, lower the heat, add all of the peppers and courgette and let it simmer gently for 30 minutes, stir every now and then. While it’s simmering try some of the mixture and add some more seasoning or Worcestershire Sauce if necessary.

In the meantime, drain and mash your potatoes once they are cooked. Add two knobs of butter, a splash of milk and mash. Once the consistency is fine, add salt and pepper. Try it and if necessary add some more seasoning. Once you’re happy with it, season with a generous amount of dried fresh herbs such as rosemary, basil and thyme.

Once your two components are cooked, give the meat and vegetable mixture in an ovenproof dish and top with the mash. Spread it even all over the mince and ruffle with a fork.

Cook for 20-30 min in a preheated oven (ca. 160 degrees) until you have a delicious golden crust and the sauce is bubbling in the edges.

Serve with some HP sauce and rocket salad. I prefer this dish with very simple balsamic vinaigrette. Drink-wise I’d recommend a Guinness or if you’re not a big fan like me an ice cold vintage cider.


That’s the whole thing in a glass dish


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