Cottage pie with Stilton Mash

Name: Cottage pie with Stilton Mash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 large servings
Ingredients: 900 g | 2lb Red Tractor braising steak; 6 tbsp Red Tractor plain flour; rapeseed; 500 ml | 2 cups hot beef stock; 250 ml | 1 cup dark ale; 3 Red Tractor onions; 3 large garlic cloves; 2 large Red Tractor carrots; 2 celery sticks; 2 star anise; 2 tbsp tomato paste; 1 tsp mild curry powder; 1 cinnamon stick; 1-2 tsp fresh thyme leaves; 1/2 tsp Worcestershire sauce; 1/2 tsp ground cumin; 7 large Red Tractor floury potatoes such as Maris Piper; 125 ml | 1/2 cup Red Tractor whole milk; 50 g | 2 tbsp Red Tractor butter; 100 g | 3.5oz Red Tractor Stilton cheese; Salt and freshly ground pepper; buttered peas and green beans

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
4 large servings
Course
Main Course
Cuisine
British

Cottage pie with Stilton Mash

Shawn Wheeler

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A rich and delicious cottage pie made with beef brasing steak rather than mince. The Stilton mash topping is totally addictive!

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Ingredients

Servings

900 g | 2lb Red Tractor braising steak cut into small cubes
6 tbsp Red Tractor plain flour seasoned with salt and pepper
rapeseed canola oil for frying
500 ml | 2 cups hot beef stock
250 ml | 1 cup dark ale
3 Red Tractor onions peeled and roughly chopped
3 large garlic cloves peeled and sliced
2 large Red Tractor carrots peeled and finely diced
2 celery sticks finely diced
2 star anise
2 tbsp tomato paste
1 tsp mild curry powder
1 cinnamon stick
1-2 tsp fresh thyme leaves
1/2 tsp Worcestershire sauce
1/2 tsp ground cumin
7 large Red Tractor floury potatoes such as Maris Piper peeled and cubed
125 ml | 1/2 cup Red Tractor whole milk or more, as needed
50 g | 2 tbsp Red Tractor butter
100 g | 3.5oz Red Tractor Stilton cheese crumbled
Salt and freshly ground pepper
buttered peas and green beans to serve

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Instructions

Preheat the oven to 150C (300F).
Put the flour into a large plate and season liberally with salt and pepper. Add the beef cubes and toss until they are lightly coated in flour.
Heat a generous glug of rapeseed oil in a large casserole dish (I used my Le Creuset). Add the beef, in batches if necessary, and brown the cubes. Transfer to a large bowl and set aside.
Add a splash of the stock to deglaze the casserole and scrape any sticky brown bits from the bottom with a wooden spoon. Pour any liquid from the pan in with the beef.
Add more oil to the casserole and fry the onions over medium-low heat for 5 minutes.
Add the curry powder, cumin, garlic, carrots and celery and continue to cook for another 5 minutes.
Stir in the tomato paste, Worcestershire sauce, stock and ale.
Add the cinnamon stick, star anise and the browned beef. Bring to the boil, cover the casserole and place in the oven. Cook for 2 hours – checking after 1 hour to give the stew a little stir.
Remove the casserole from the oven and transfer the stew to a large, deep, ovenproof dish to cool slightly. Remove the cinnamon stick and star anise. Check the seasoning and sprinkle with the thyme.
Place the potatoes in a large saucepan and cover with water. Cover the pot and bring to the boil. Lower heat to a rolling simmer and cook until the potatoes are fork tender.
Drain and return to the pot. Add the butter and milk and mash together until smooth. Add a splash more milk if the mash is too dry. Taste and season.
Transfer the mash to a large piping bag and pipe over the stew. Sprinkle with the crumbled cheese.
Preheat the oven to 180C (350F) and cook for about 25 minutes until the mash starts to colour a little and the middle is very hot.
Leave the pie to cool for 10-15 minutes and serve with buttered peas and steamed green beans on the side.