Scotch Beef Cottage Pie
1 kg minced Scotch Beef (20% fat content)
1 leek, chopped
1 parsnip, peeled and chopped
3 medium carrots, peeled and chopped
1 tbsp plain flour
700 ml beef stock (use 2 good quality beef stock cubes)
4 tbsp tomato puree
1 tbsp Worcestershire sauce
3 tbsp hot horseradish sauce
1.5 kg floury potatoes, peeled and cut into chunks
100 ml milk, warmed
75 g butter plus a little extra
salt and freshly ground black pepper
- Fry the mince in a hot non-stick pan, stirring to break up any lumps, until nearly browned. When the fat runs add the chopped vegetables and cook for 5-8 minutes until beginning to soften and the meat is brown all over. Stir in the flour and cook for a minute or two.
- Add the stock, tomato puree and Worcester sauce, stir well and bring to the boil, then reduce the heat , partially cover with a lid and simmer for about 40-50 minutes until the juices are thick, rich and bubbling and the meat and vegetables are tender. Cool the mixture a little then stir in the horseradish.
- Spoon the mixture into a 2 litre gratin dish or 6 individual dishes, 350 g capacity.
- Cook the potatoes in boiling water until very tender, about 15-20 minutes. Put the milk, butter, salt and pepper into a small saucepan ready to heat up when you drain the potatoes.
- Preheat the oven to 190 C/ 170 C fan/ gas mark 5. When the potatoes are ready, drain them well then give the pan a firm shake or two to smash them up and allow the steam to escape. Mash well with a fork or masher till there are no lumps then beat in the warm buttery milk with a fork to keep the mash light and airy. Check the seasoning.
- Spoon the mash evenly over the top of the meat and evenly spread to completely cover and seal in the meat, especially at the edges. Dot the top with a little extra butter if you wish and bake in the oven for 30-40 minutes for a large dish or 15-20 minutes for the individual servings until bubbling and golden.
Serve with a bowl of peas.