Cottage Pie for the Shepherd

An alternative cottage pie, using beef instead of lamb.

Cottage Pie For the Shepherd

Serves - 4

Prep time: 15 minutes

Cooking time: 1 hour

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Ingredients

• 300g Mince Meat
• 1 Tin Chopped tomatoes
• 1 Tablespoon of ketchup
• 1 Cube of dark chocolate
• Salt & pepper
• Sugar
• 1 Tablespoon of soy sauce
• 2 Carrots
• Handful of fine beans
• 1 Cup of peas
• 3 Large potatoes
• 2 Tablespoons of butter
• 4 Tablespoons of mayonaise
• 1 Onion
• 2 Cloves of garlic
• 1 Beef oxo cube
• Handful of grated cheddar

• Start by preparing the vegetables. Chop the fine beans and carrots into small pieces and put to one side with the peas. Peel the potatoes, leaving a bit of skin (depending on your preference). Cut the potatoes into quarters.
• Chop the garlic and onions and heat olive oil in a wok over a medium heat. Add the garlic and onions and cook until golden. Take out and clean the wok of all excess oil.
• Put the meat into the wok on a medium heat and add the oxo cube. Mix the mince, breaking it down into smaller pieces. Continue to cook until all the meat is brown, then put into a strainer to get rid of excess fat and oil.
• Boil a saucepan of water seasoned with salt. Add the potatoes and boil until soft (don't waterlog them!)
• Put the mince back into the wok on a high heat and add the chopped tomatoes. Stir continuously, seasoning with the salt, pepper and sugar. Add the garlic and onions.
• Add the ketchup, soy sauce and dark chocolate individually, stirring until the sauce has darkened slightly in colour.
• Continue to stir and season to taste. Once you've achieved the flavour, turn down the heat and leave to reduce, stirring ocassionally.
• In another saucepan, boil water seasoned with salt and add the vegetables, boiling for around 10 minutes. Preheat the oven to 180c
• Once the sauce has reduced (it should be much thicker in texture now), take off the heat and mix in the vegetables.
• Drain the potatoes of all the water and beat in the butter and mayonaise with a fork. Add mayonaise/butter until the potatoes are creamy or how you prefer. Then use a masher to get rid of any remaining lumps in the mash.
• In a large dish, pour the mince mixture and smooth out. Layer the mash on top of the mince and sprinkle over the cheese.
• Put in the oven for around 20 minutes or until the potato and cheese has turned golden brown and slightly crispy.
• Allow to cool for 5 minutes before serving.