Cottage pie is a delicious and classic British dish that is a staple in homes across the UK.
Traditionally, a pie made from minced meat is topped with a layer of creamy mashed potatoes, after which it is baked until golden brown and bubbly.
It’s a versatile dish with variations that include adding vegetables like carrots, peas and onions to the meat filling or adding cheese to the mashed potato topping for extra richness.
Making a cottage pie can often take some time when several different elements come together at once. However, TV chef James Martin promises an “easier” route to achieving this staple with his recipe.
With less than 30 minutes to make, the celebrity chef says the pie goes back to basics and makes the classic version “but easier.”
This recipe serves six people and can be frozen for up to three months.
James Martin’s Easy Cottage Pie
Ingredients
To fill the cottage pie:
50ml/2fl oz olive oil
1 large onion or 3-4 banana shallots, chopped
650g/1lb 7oz ground beef
2 tablespoons of tomato puree
1 tbsp plain flour 150ml/5fl oz red wine
4 sprigs fresh thyme, leaves only
400ml/14fl oz beef stock
Worcestershire sauce to taste
salt and freshly ground black pepper
For mäski:
900g / 2lb King Edward potatoes, peeled and chopped
115g/4oz butter 125ml/4½fl oz milk
Method
Heat half the oil in a large pan, then add the onion and cook until softened before turning the onions onto a plate.
Put the pan back on the heat and add the rest of the oil. If necessary, fry the mince in batches for four to five minutes or until browned.
Stir in the cooked onion and tomato puree and cook for a minute. Stir in the flour and cook for another minute.
Pour in the red wine and scrape all the caramelized into the pan. Add thyme. Add the stock and cook for 45 minutes or until the minced meat is cooked and the mixture has thickened.
Season to taste, then add a few dashes of Worcestershire sauce. Keep the mixture warm over low heat.
For the pulp, put the potatoes in salted water and boil. Reduce heat and simmer for 12-15 minutes or until tender.
Drain the potatoes and put them back in the pan and heat for a minute to remove the moisture. Puree with a mashing machine before adding butter and honey and beat until smooth. Season to taste.
Preheat the grill to high. Put the cottage pie filling in the baking dish and spoon the puree on top. Place under the grill for eight minutes or until golden brown.
