First Cottage Pie
One of the many reasons my quick Beef and Tomato Ragu is so useful ~ and a great freezer standby is its incredibly versatile. I use it as a base for mini cottage pies, which I bake in the oven. This is a great mid-week recipe, as it can be prepared ahead and then cooked to warm through until bubbling in time for tea. Perfect for nights, with after school clubs, or when supper needs to be on the table quickly. I have topped these with a simple mashed potato, but mixed root veg mashed is delicious too and includes more goodness in the finished pie.
n.b. these can be frozen, in their ramekins. BUT, de-frost before cooking otherwise the change in temperature will crack the dish
recommended from around 9 months + (approx)
For the Ragu:
2 tablespoons olive oil, or butter
1 onion, peeled and diced
2 carrots, washed, peeled and diced
1 garlic clove, peeled and whole
500g lean mince beef (I use mince with 5% or 10% fat, organic and ideally grass fed beef - buy the best quality you can get)
680g tomato passata, (a standard bottle is 680g - 690g)
200ml water
For the Mash:
200g potatoes (I use maris piper potatoes for mashing), peel and cube
25g unsalted butter
50ml organic milk
1. make the Ragu (make ahead also):
Take a large ceramic pot and add butter/ or oil, then the chopped onion and carrot; gently saute until softened for 10 minutes. Add garlic clove whole, cook for 2 minutes, you remove this at the end to cooking. 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. Finally, add the tomato passata and water. Bring up to a gentle boil and then lower heat to a simmer for 1 hour (approx), stirring occasionally. The sauce should reduce, thicken and intensify in flavour. If it feels like it is catching, on the bottom of the pan, add a splash of water.
2. make the Mash:
Peel and dice the potatoes, add to a pan of boiling water, cook until completely soft and ready for mashing. Once cooked drain and cover, letting them steam a little. Mash the potato until smooth (I press the potato through a potato ricer first also). Next add the butter and milk: combine well into a creamy mash topping.
3. make up the mini cottage pies:
Take ramekin dishes, or one large serving dish and fill with a layer of the beef and tomato ragu. Then top with a layer of the mashed potato. Smooth over the potato.
Either, cool and then chill in the fridge, to cook later
Or, cool completely, cover and label. Then freeze, to cook another time
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.