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Banging Cottage Pie

Ingredients

  • 750g steak mince
  • 2 carrots
  • 1 celery
  • 2 x 400g Tinned Tomatoes
  • 1 Tbsp Bovril
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Tomato Puree
  • 2 Onions
  • 850g maris piper potatoes
  • 100g frozen peas
  • Knob of Butter
  • 40ml Bedford Banger Original
  • 1 Tbsp Med Olive Oil
  • Sprig of Rosemary & Thyme
  • Salt & Pepper

Method

  1. Heat oil in pan & add chopped Onion , Celery & Carrots. Season with salt.  Fry on a Medium heat for 5 – 8 mins until translucent & softened . Remove from the pan
  2. Using the same pan Fry off the mince. Making sure you reduce all the liquid that comes out the mince. The Mince will start frying again.
  3. Deglaze the pan with Worcestershire sauce
  4. Add Tomato Puree & Bovril . Cook for 2 mins
  5. Add tinned Tomatoes, Peas & Herbs. Rinse out 1 tin & top up with water & add to pan
  6. Add salt & pepper to your liking
  7. Reduce heat & simmer for 40mins
  8. Pour out into casserole dish & leave to cool completely (cooling makes it easier to add your mash)

Mash

  1. Peel & chop the potatoes into small cubes
  2. Add to boiling salted water. Boil til soft
  3. Drain & let the Potatoes steam dry for 5 mins
  4. Add the butter & 30ml Bedford Banger Original
  5. Mash til nice & smooth . Cover the mince nice & evenly & groove up the top with a fork

Heat oven to 190C & cook for 45 mins until nice & brown on top. 15 mins from the end, splash 10ml of Bedford Banger Original on top

Serve & Enjoy

 

 

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