Cottage Pie with Baby Potato & Goats Cheese Mash
Oh so comforting, the twist on a traditional British Cottage Pie has a topping of creamy goat’s cheese nestled in crushed baby potatoes. Don’t feel you have to use only carrots and parsnips, as I chuck in all manner of leftover vegetables.
Prep Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Wheat Free, Gluten Free
You will need:
- 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 only
- 3 carrots, peeled and chopped into small dice
- 3 parsnips, peeled and chopped into small dice
- 1 tablespoon tomato puree
- 1 tablespoon Worcestershire sauce
- 100ml beef stock
- 1 tablespoon finely chopped flat leaf parsley
- Freshly ground black pepper
- 400g baby potatoes
- 100g goats cheese
- pinch grated nutmeg
- 1 tablespoon snipped chives
- 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, beef mince 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, Worcestershire 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 (you can reduce this time to 30 minutes if you are in a hurry). 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 black 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 as you want it to be rustic not smooth. Season with nutmeg and stir through the chives.
- Preheat the grill to high.
- 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 baby 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.