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Mum’s cottage pie with garlic butter mash by Lucy Sally Sommer
FOR THE FILLING
Beef dripping: 2 tbsp (or butter)
Large onion: 1
Carrots: 2, diced
Celery: 2 sticks, finely diced
Garlic: 4 cloves, minced
Beef mince: 1 kg (preferably 10-15% fat)
Plain flour: 2 tbsp
Bay leaves: 2
Sage: 2 tsp (or thyme)
Tomato puree: 2 tbsp
Red wine: 250ml
Beef stock: 400ml
Worcestershire sauce: 1 tbsp
Bovril: 1-2 tsp (or Marmite)
Ketchup: 1 tbsp
Salt and black pepper: to taste
Baked beans: 1 tin
FOR THE MASH
Potatoes: 1.5kg (Maris Piper or King Edward), peeled and chopped
Butter: 75g
Garlic: 3 cloves, minced
Whole milk: 100ml (plus more as needed)
Cheddar cheese: 70g mature, grated
Salt and black pepper: to taste
Recreate a Sommer family favourite – a classic cottage pie with a twist
Serves 6-8
1. Heat the beef dripping in a large pan over medium heat. Add the onion, carrot, and celery, and cook for about 8 minutes, lid on, until softened.
2. Add the garlic followed by the beef mince, breaking it up with a spoon. Cook until browned all over.
3. Sprinkle over the flour and stir through.
4. Stir in the herbs and tomato purée, then pour in the wine. Bring to a simmer.
5. Add the stock, Worcestershire sauce, Bovril and ketchup. Bring to a simmer, then reduce the heat and cook gently for about 20-30 minutes, until thick and rich.
6. Stir in the baked beans, season well with salt and pepper, and remove from heat.
1. Boil the potatoes in salted water for 15–20 minutes, until tender.
2. Drain well and leave to one side whilst you make the garlic butter.
3. Combine butter and garlic in a small saucepan on a medium-low heat until the garlic starts to infuse.
4. Mash the potatoes along with the milk and garlic butter. Season to taste. Mash until creamy before stirring in the cheese (leaving a little cheese aside for the topping).
1. Preheat the oven to 200°C (180°C fan).
2. Spoon the beef mixture into a large oven dish (around 30 x 20 cm).
3. Spoon the mash on top and spread it out evenly. Use a fork to rough up the surface – this helps it brown beautifully. Top with a little more cheese.
4. Bake for 25–30 minutes, until golden on top and bubbling around the edges.
