SERVES 6-7
2 tbsp olive oil
goog lean minced beef
sea salt and black pepper
3 medium onions, peeled
and finely chopped
2 garlic cloves, peeled
and finely chopped
few thyme sprigs,
leaves only
2 plum tomatoes,
chopped
2 tbsp tomato puree
330ml bottle Guinness
5 tbsp Worcestershire
sauce
300ml chicken stock
(see page 243)
lkg floury potatoes, such
as Maris Piper or King
Edward, peeled and
roughly cubed
50gbutter
2 tbsp finely grated
parmesan or cheddar,
plus extra for grating
1 large egg yolk
130 PI ES AN D SAVOU RV TARTS
Cottage pie w ith Guinness
A deeply savoury cottage pie makes a comforting mid-week
supper, particularly when it's cold and dreary outside. You
might like to add some diced carrots to t he pie base for
extra colour, or serve some glazed baby carrots on the side.Place a large frying pan over a high heat and add a thin layer of olive
oil. Season the mince with salt and pepper and fry, stirring, in two or
three batches, until nicely browned. Once cooked, tip the mince into a
sieve or colander to d rain off the fat.Place another large pa n over a medium-high heat and add a little olive
oil. When hot, fry the onions, with the garlic and thyme, for 8-10
minutes until soft and golden. Add the browned mince, t o matoes and
tomato puree. Stir constantly for 4-5 minutes.Add the Guinness and Worcestershire sauce and boil until the liquid
has reduced by half. Pour in the stock and return to the bo il. Turn the
heat down and simmer for 20-25 minutes, bywhich time t he mixture
should be thick and glossy. Continue t o simme r for a nother 5-10
minutes if it doesn't seem quite thick enough. Remove f rom the heat.Preheat the oven to 180 °C/Gas 4. Meanwhile, add the potatoes to a
pan of salted water, bring to the boil and cook until tender. Drain and
return to the hot pan for 15 seconds o r so, to dry o ut, the n take off the
heat. Pass the potat oes through a potato ricer back int o t he pan or
mash smoothly. Mix through the butter, cheese and eg g yolk. Taste
and adjust the seasoning.Spoon the mince mixture into the bottom of a 2 litre pie d ish. Spoon
the mashed potato on top and rough up the surface w it h a fork. Grate
over some extra cheese and bake in the oven for about 30 minutes
until bubbling and golden brown.