Cottage pie with Stilton Mash
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 50 mins
-
Servings
4 large servings
-
Course
Main Course
-
Cuisine
British
Cottage pie with Stilton Mash
Report
A rich and delicious cottage pie made with beef brasing steak rather than mince. The Stilton mash topping is totally addictive!
Share:
Ingredients
- 900 g braising steak cut into small cubes, Red Tractor
- 6 tbsp plain flour seasoned with salt and pepper, Red Tractor
- rapeseed oil canola oil for frying
- 500 ml beef stock hot
- 250 ml dark ale
- 3 onion peeled and roughly chopped, Red Tractor
- 3 garlic peeled and sliced, large cloves
- 2 carrot peeled and finely diced, large, Red Tractor
- 2 celery finely diced, sticks
- 2 star anise
- 2 tbsp tomato paste
- 1 tsp curry powder mild
- 1 cinnamon stick
- 1-2 tsp thyme fresh leaves
- 1/2 tsp Worcestershire sauce
- 1/2 tsp cumin ground
- 7 potato peeled and cubed, large, floury, Red Tractor, such as Maris Piper
- 125 ml milk or more, as needed, whole, Red Tractor
- 50 g butter Red Tractor
- 100 g Stilton cheese crumbled, Red Tractor
- salt freshly ground
- black pepper freshly ground
- peas to serve, buttered
- green beans to serve, buttered
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
Other Recipes
You'll Also Love
