Cottage Pie

Name: Cottage Pie
Cook time: 50 min
Total time: 50 min
Cuisine: British
Ingredients: For the sauce:; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 tbsp olive oil; 750 g beef mince; 1 beef stock cube; 300 g frozen petit pois; 1 tbsp Worcestershire sauce; For the mash:; 1.5 kg Maris Piper potatoes (unpeeled and cut into medium-sized pieces); 100 g butter (diced); 50 ml milk; a pinch ground white pepper

Serves 4–6

Cook: 50 mins

Serves 4

For the sauce:

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 tbsp olive oil

750 g beef mince

1 beef stock cube

300 g frozen petit pois

1 tbsp Worcestershire sauce

For the mash:

1.5 kg Maris Piper potatoes unpeeled and cut into medium-sized pieces

100 g butter diced

50 ml milk

a pinch ground white pepper

Method

Step 1

Preheat the oven to 180°C.

Step 2

Place the potatoes in a large saucepan and cover with cold water. Add a pinch of salt, then cover the pan and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Step 3

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the beef mince, break it up with a wooden spoon and cook for 5 minutes, stirring occasionally, until browned all over.

Step 4

Add the stock cube to the mince, then pour in the Ballymaloe 100 Recipe Sauce as well as the Worcestershire Sauce. Stir everything together gently. Add in the frozen peas too. Let the sauce simmer for a few minutes.

Step 5

Once the potatoes are tender and cooked through (a knife should go through them with no resistance), drain them.

Step 6

Put the butter in the same still-hot saucepan you cooked the potatoes in and let it melt, then add the potatoes back to the pan together with the milk. Season to taste and mash until smooth.

Step 7

Spoon the beef sauce into a large baking dish, the spoon the mash on top and spread it out evenly. Run the tines of a fork all along the top of the mash to create ridges – more surface area equals more crispy edges!

Step 8

Place the baking dish on a baking tray and put it into the preheated oven for 35-40 mins, until the mash is golden brown and the filling is hot.

Chef's Tips

Serve straight to the table and offer some lightly dressed green salad on the side.

Serving Suggestions & Notes

Boost your veggies: Grated carrot or courgette work beautifully in the filling if you are thinking of adding even more vegetables.