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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Cottage pie
This dish is perfect comfort food but also, being topped with potato, it also produces a complete meal.
We leave the mushrooms out for one dear client and you can mix and match with flavours that you like.
I have jazzed this recipe up a bit by adding other veggies to the topping.

Ingredients
Serves 4
1 med onion, peeled and chopped
1 tbsp olive oil
350g lean minced beef
1 tbsp flour
2 fl oz red wine (optional)
Splash of meat stock or water
2 tomatoes, chopped
1 desp tomato puree
1 teasp Worcestershire sauce
Salt and freshly ground black pepper
1 teasp oregano, finely snipped
1 teasp rosemary, finely snipped
350g potatoes, peeled and roughly chopped
125g celeriac, peeled and roughly chopped
50g butter
3 fl oz milk
1 teasp horseradish sauce
50g Cheddar cheese, grated.

Method
Preheat the oven to 200C/400F/gas 6.
Put the onions and the oil into a saucepan and cook slowly for five minutes or until softened but not browned.
Add the meat and stir over the heat for one minute.
Mix in the flour and add the red wine and the stock or water. Stir and leave to simmer very gently for about five minutes.
Add the tomatoes, tomato puree, Worcestershire sauce, salt and pepper and then herbs and stir well. Remove from the heat.
Cook the potatoes and celeriac in boiling, salted water for about 20 minutes, or until soft.
Drain well and return to the saucepan. Add the butter, salt and pepper and then mash well, adding the milk a little at a time.
Add the horseradish sauce and mash well again until light and fluffy.
Put the meat into an ovenproof dish and smooth over.
Cover with the mashed potato mix, smoothing the top with a fork to leave some rough edges. Sprinkle over the cheese and cook in the oven for about half an hour or until the potato is golden brown.

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