Mimi's Cottage Pie
This is really my comfort food of choice, it takes me straight back to my childhood and is really one of my favourite things to eat. It is no coincidence that there are two versions (one for weaning and this more complex one) on the website. Like all good family foods it can be batch cooked, prepped ahead and enjoyed several times over.
In this version I add lentils to pack in more nutrition and make the beef mince go further. Not forgetting a dash of Worcestershire sauce, for added flavour. To the mash grain mustard and parsley. I hope your family will love this as much as mine do.
n.b. these can be frozen in a ceramic dish. BUT, de-frost before cooking; otherwise the change in temperature can crack the dish… lesson learnt…
Batch cook quantities for 8-10 servings ~
the filling:
2 tablespoons olive oil
2 large onions, peeled and diced
4 carrots, washed, trimmed, peeled and diced
4 celery stalks, trimmed, peeled (I always peel celery to remove the stringy outer layer) and diced
4 garlic cloves, peeled and crushed
500g lean mince beef ( 5% fat), organic ~ buy the best quality you can get, I look for grass fed
2 tablespoons tomato puree
400g tin of organic plum tomatoes
400g tin of organic cooked brown lentils/ or puy lentils drained and rinsed well
1 tablespoon Worcestershire sauce
200ml cold water
Batch cook quantities for 8-10 servings ~
the mash:
1kg white potatoes
(I use maris piper potatoes for mashing), peel and cut into large chunks
50g unsalted butter
100ml organic milk, approx
2 tablespoons grain mustard
2 tablespoons parsley, chopped
black pepper, to season
Quantities for a family of four (approx) ~
the filling:
1 tablespoons olive oil
1 large onion, peeled and diced
2 carrots, washed, trimmed, peeled and diced
2 celery stalks, trimmed, peeled (I always peel celery to remove the stringy outer layer) and diced
2 garlic cloves, peeled and crushed
250g lean mince beef ( 5% fat), organic ~ buy the best quality you can get, I look for grass fed
1 tablespoon tomato puree
200g tinned organic plum tomatoes (1/2 can)
200g tin of organic brown lentils, drained and rinsed well (1/2 can)
1/2 tablespoon Worcestershire sauce
100ml cold water
Quantities for a family of four (approx) ~
the mash:
500g white potatoes
(I use maris piper potatoes for mashing), peel and cut into large chunks
25g unsalted butter
50ml organic milk, approx
1 tablespoon grain mustard
1 tablespoon parsley, chopped
black pepper, to season
1. to make the filling
Take a large ceramic pot and add the oil, onion, carrot and celery. Gently saute until softened, for 10 minutes approx, you want the vegetables to soften but not brown. Add the crushed garlic clove and cook for 2 minutes.
Next add the mince, breaking it up with a spoon or spatula as you stir. You want the mince to colour but not brown, to avoid toughening the meat. Once the mince is cooked all over add the tomato puree, plum tomatoes, cooked lentils, Worcestershire sauce and water.
Bring it up to a gentle boil and then lower heat to a simmer for 30 mins. Stirring occasionally. The sauce should reduce, thicken and intensify in flavour.
Set aside to cool
2. to make the mash:
Place the potatoes in a large pan of boiling water and bring up to the boil. Cook the potatoes until they are cooked and can be pierced through with a knife. Drain and leave the potatoes in a sieve to steam a little, to help them dry out.
Warm the milk and butter together in a small pot and set aside.
Next, press the cooked potatoes through a potato ricer, before mashing. If you don’t have one just mash straight away. Adding the butter and milk as you go, to loosen the potato and create a creamy mash.
Once you are happy with the consistency add the mustard, parsley and black pepper, to season. Combine well and set aside.
3. make up the mini cottage pies:
Take your ceramic & oven proof dishes, if you are batch cooking for several meals I always recommend using lots of different sized dishes. It gives you a better range of meal options from one cook.
Fill the dish/ dishes with a layer of the beef and tomato ragu. Then top with a layer of the mashed potato. Smooth over the potato. I like to score the mash with a fork, as the ridges will brown in the oven and crisp.
Either, cool, chill and cover, to place in the fridge and cook later
Or, cool completely, cover and label. Then freeze, to cook on another day (3 months approx)
Or, cook immediately in a preheated oven at 180C (fan oven). Cook for 20-25 minutes until the mash is nicely browned, the pies are bubbling and piping hot all the way through. Cool and serve.
