Oh so comforting! This twist on a traditional British Cottage Pie has a topping of creamy goat’s cheese nestled in crushed baby potatoes. Yummy! Don’t feel you have to use only carrots and parsnips, as I chuck in all manner of leftover vegetables.
Preheat oven to 220oC/425oF/Gas Mark 7
Prep Time: 25 minutes
Cooking Time: 1 hour
Dietary Info: Wheat Free, Gluten Free
- 2 teaspoons groundnut oil
- 1 small red onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 350g lean beef mince
- small handful fresh thyme, leaves picked
- 3 carrots, peeled and chopped into small dice
- 3 parsnips, peeled and chopped into small dice
- 1 tablespoon tomato puree
- 1 tablespoon Worcester sauce
- 100ml beef stock, made using a stock cube
- 1 tablespoons flat leaf parsley, finely chopped
- Freshly ground black pepper
- 400g baby potatoes, skin on
- 100g goats cheese
- pinch of freshly grated nutmeg
- 1 tablespoon fresh chives, snipped
- Heat the oil in large saucepan, add the onions and cook over a low heat for 5 minutes until soft and translucent. Add the garlic, minced beef and thyme and cook until the mince is browned. Add the carrots and parsnips and stir through the mince for 2 minutes.
- Add the tomato puree, Worcester sauce, and beef stock. Bring to the boil, reduce the heat and simmer uncovered for 1 hour if you want your beef to be really tender. Check after 30 minutes and if a lot of liquid remains, increase the heat to reduce the gravy a little. Stir in the parsley and season with freshly ground pepper.
- While the mince is cooking, cook the potatoes in a pan of boiling water for 15-20 minutes until tender. Drain and crush with the goat’s cheese – don’t overwork it – you want it to be rustic not smooth. Season with nutmeg and stir through the chives.
- Spoon the mince into an ovenproof dish and top with the mash. Grill for a few minutes until the mash is golden. Leave to stand for a couple of minutes before serving.
- Serve family style on the table and dish out individually according to the rule of palm.
Don’t over mash the new potatoes and goat’s cheese, use the back of a fork to crush your potatoes, rather than a potato masher. The top should be crisp with creamy bits of melted goat’s cheese throughout.