Mini cottage pies
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 500g lean minced beef
- 2 onionsfinely chopped
- 2 cloves garliccrushed
- 2 small carrotsfinely diced
- 2 stalks celeryfinely diced
- 3 sprigs thymeleaves stripped
- 2 tbsp tomato purée
- 250ml red wine
- 2 beef stock cubesdissolved in 500ml hot water
- a small bunch parsleychopped
horseradish mash
- 1 kg Maris Piper potatoes
- 75g butterdiced
- 2 tbsp horseradish cream
- 100ml milkhot
Nutrition: per serving
- kcal710
- fat35.9g
- saturates16.1g
- carbs59.2g
- fibre6.1g
- protein37.7g
- salt1.57g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Heat a large nonstick frying pan with 1 tbsp oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tbsp oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes covered until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.
step 2
Boil the potatoes until tender. Mash with the butter and horseradish then beat in the milk. Cool a little. divide the beef mix between 4 individual ovenproof dishes. Spoon over the mash and fluff up the top with a fork. Bake for 20-25 minutes until the peaks are golden and crusted.
