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Cottage Pie


This recipe is from 'How to feed your friends with relish' by Joanna Weinberg. It will feed about 15 people so you could put one in the freezer.

It is full of flavour and real comfort food.


For the meat mixture
Olive oil
700g chorizo or pancetta
1.5 kilos mince
4 carrots
4 large onions - chopped finely
2 celery sticks - chopped
12 garlic cloves - crushed
4 tablespoons tomato ketchup
4 tablespoons tomato puree
600ml red wine
1000ml beef stock
4 fresh bay leaves
handful of fresh thyme, chopped
1/2 teaspoon hot English mustard
Worcestershire sauce
Tabasco sauce
Salt and black pepper

For the potato topping
2.5kg floury potatoes, peeled
200ml milk
100g butter
(or use way less butter and milk as I did to make a firmer mash)


If you are using chorizo, then chop it into small chunks and fry in a large casserole dish until it colours and releases its oils. Otherwise chop up and fry the pancetta in some olive oil.

Add the onions, celery, carrots and garlic and fry in the chorizo oil - adding as much more olive oil as required.

Add the beef and brown it.

Add the tomato puree, tomato ketchup, wine, stock, herbs, mustard, salt, pepper, a good splash of Worcestershire sauce and a dash of Tabasco.

Bring to the boil then reduce the heat to very low and simmer for 1.5 hours. Remove the lid halfway through so that the mixture thickens up.

Meanwhile boil the potatoes until tender (30 - 40 minutes). Drain and add enough butter and milk to make the mash how you like it. Mash until smooth.

Skim the excess fat off the mince and check the seasoning - you might want to add some more tomato ketchup and Worcestershire sauce.

Divide the meat mixture between 2 dishes and then top with the mash.

Bake at 180 degrees for 45 minutes or until the top is golden and crispy.

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