Cottage pie has been around since the 17th century. It is a traditional dish of tasty beef mince with a creamy mashed potato topping. This modern twist on the classic has jazzed up the mash by using blue cheese. It creates a unique flavour for this delicious and heartwarming meal, but if you wish to go with more of a classic option you can use standard cheese.
Recipe Tester Feedback: "So easy to make, and tastes great. The blue cheese mash is amazing! It's worth making just for that!" - Suzanne
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 1.5 hours
Cannot be frozen
- cheddar cheese - 50g
- beef mince - 600g
- olive oil - 50g
- onion - 1, peeled and quartered
- carrots - 2, chopped into large chunks
- celery - 2, in sticks, chopped into large chunks
- garlic cloves - 2, peeled
- plain flour - 10g
- tomato paste - 60g
- red wine - 200g
- dark ale - 300g
- beef stock - 1 cube
- fresh thyme - 1 sprigs , leaves only
- bay leaf - 1
- Worcestershire sauce - 4 Tbsp
- potatoes - 1kg
- blue cheese - 150g, broken into small chunks
- milk - 100g
- butter - 20g
- salt - pinch
- Place the cheddar cheese (50g) in the bowl. Grate Speed 7 / 6 seconds. Pour into a small bowl and set aside.
- Place the beef mince (600g) and olive oil (20g only) in the bowl. Cook 10 minutes / 100C / Reverse+Stirring Speed, measuring cap off. Pour into a large bowl and set aside.
- Place the onion (1), carrots (2), celery (2) and garlic cloves (2) in the bowl. Chop Speed 5 / 3 seconds. Scrape down sides.
- Add the remaining olive oil (30g). Program 10 minutes / 100C / Reverse+Stirring Speed.
- Add the plain flour (10g) and tomato paste (60g). Mix Reverse+Speed 2 / 10 seconds.
- Add the cooked beef mince, red wine (200g), dark ale (300g), beef stock cube (1), thyme leaves (from 2 sprigs), bay leaf (1) and Worcestershire sauce (4 Tbsp). Cook 30 minutes / 100C / Reverse+Speed 1.
- Meanwhile peel the potatoes (1kg) and boil in a saucepan with salted water until tender. Drain and keep aside.
- Preheat the oven to 200C.
- When the sauce is cooked, pour it into a deep casserole or a pie dish.
- Add the potatoes to the mixer bowl with the blue cheese (150g), milk (100g), butter (20g) and salt (pinch). Program 1 minute / Speed 4. Scrape down sides.
- Mix again Speed 4 / 30 seconds.
- Fill into a piping bag and pipe over the beef mixture. Alternatively, just spoon over the beef and, using a fork flatten it.
- Sprinkle over the grated cheese and bake for 20-25 minutes in the oven until golden brown at the top. Serve immediately.