Cottage Pie

How to prepare a delicious cottage pie

For the filling

• Heat 1 tbsp oil in a large, heavy-based casserole dish set over a moderate heat.
• Season the minced beef with salt and pepper before browning in the hot oil.
• Remove from the dish to a bowl.
• Add 1 tbsp oil to the dish.
• Season the steak with salt and pepper before browning in batches.
• Remove to a plate when ready.
• Add the remaining oil and then the onion, celery, and a pinch of salt, sweating over a reduced heat until softened, 5-6 minutes.
• Stir in the tomato purée and cornflour, cook for 2 minutes, and then return the beef mince and steak (plus any accumulated juices) to the dish.
• Stir well and cover with the stock and ale, stirring in the bay leaf and thyme leaves.
• Bring to the boil and then reduce to a very gentle simmer for 2 hours, stirring from time to time.

For the topping

• In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes.
• Drain well and leave to steam off for 2 minutes before returning them to the pan they were cooked in.
• Add the melted butter and mash thoroughly until smooth.
• Add the blue cheese and mash again until thoroughly incorporated.
• Season to taste with salt and pepper.
• Spoon the mash into a piping bag fitted with a star-shaped nozzle and set aside until needed.
• Once the filling is ready, adjust the seasoning to taste.
• Discard the bay leaf before spooning into a round baking dish.
• Preheat the oven to 180°C (160° fan) |gas 4.
• Pipe the mashed potato on top of the filling, covering the entire surface.
• Bake for about 45 minutes until golden-brown on top and bubbling at the edges.
• Remove from the oven and leave to stand for 5 minutes before serving.

Tips

Add some more stock to the filling if it starts to run dry when simmering.