Traditional Cottage Pie

Method

A base of ground beef bound in a rich brown gravy, topped with creamy mashed potatoes. The top gratinates in the oven to form a crispy, golden crust.

1. 1

   Dice the onion, carrots, and celery into small, even pieces. Finely mince the garlic. Sauté the vegetables in a pan with a drizzle of oil until tender and translucent.

2. 2

   Add the ground beef. Increase the heat to brown the meat well. It should be brown, not grey; the Maillard reaction provides all the flavor. Break up the meat with a spatula.

3. 3

   Dust with flour and stir to coat the meat. Add the tomato paste. Deglaze with red wine, scraping the bottom of the pan to release the juices. Let reduce by half.

4. 4

   Pour in the beef broth and Worcestershire sauce. Add the thyme and bay leaf. Simmer over low heat until the sauce is thick and coats the back of a spoon. Stir in the peas at the end of cooking.

5. 5

   Cook the potatoes in salted water. Pass them through a potato ricer. Mix in the butter and warm milk to achieve a firm but creamy texture. Season with salt, pepper, and nutmeg.

6. 6

   Spread the meat in a baking dish. Cover with the mashed potatoes. Use a fork to create ridges for extra crispiness. Sprinkle with grated cheddar. Bake at 200°C until the top is golden brown.