Recipe by: Jo Osman
Source: Adapted from a Rosemary Conley Recipe
- 500 g minced beef (or I sometimes mix 250 beef/250 pork as it is cheaper and you can’t tell the difference!)
- 5-6 medium sized potatoes, peeled and chopped into small chunks
- 2/3 leeks, thinly sliced
- 1 large onion, sliced or chopped
- Left over veggies – precooked peas, carrots, green beans (cut small), broccoli…anything goes!
- 2 beef/vegetable stock cubes, mixed into about half a litre of boiling water
- 2 Tbsp all-purpose flour
- 2 Tbsp tomato puree
- 1 Tbsp mixed herbs
- A generous glug of red wine
- Few dashes of Lea & Perrins Worcester sauce
- 1 ½ C grated strong cheddar cheese
- 1 Tbsp butter
- Milk , a dash at a time, until potato is to desired consistency
Preheat oven to 200 C (392 F).
- Add the potatoes and leeks together to a steamer to cook through until the potatoes are soft. When cooked, drain water and mash together with 1 cup of cheese, butter and a dash of milk until desired texture.
- While potatoes/leeks are cooking, fry the onion in a little olive oil until translucent and then add minced meat, stirring until cooked through/browned. Sprinkle over the flour and continue to turn mixture to allow the starch to cook out, for 1-2 minutes.
- Pour in a generous glug of red wine and then some stock slowly, stirring until desired texture (flour will thicken sauce) – add the vegetables, tomato puree, Worcester sauce and mixed herbs.
- Spoon the sauce into an oven-proof dish, then gently spread the potato mix over the top, before sprinkling the rest of the cheese over the top.
- Cook in the oven until the potato turns golden brown and sauce is bubbling (you can also just grill to brown top if you are in a hurry, as everything is already cooked).
Download PDF here: British Cottage Pie Jo Osman