A good traditional British dish with a bit of a twist. I’ve experimented with Cottage Pies and Shepherd’s Pies for a while now and this one worked well in my opinion. It’s quite heavy so more of a Winter dish than a Summer one! Enjoy.
Preheat the oven to 180 Degrees C/350 Degrees F/Gas mark 4
Heat the oil in a large skillet, frying pan or wok on a medium-high heat.
Finely chop the onion and celery. Peel and chop the carrots.
When the oil is hot, add the onion and celery and fry until both are soft and translucent. This should take 5-10 minutes.
Add the carrot and fry for another two minutes.
Add the minced beef and fry until browned.
Add the tomato puree and mix well. Cook for a further two minutes.
Add the flour, mix well and cook for another two minutes.
Add the stock and the Guinness. Mix well and turn up the heat. When it starts to boil, put a cover on the pan and turn down the heat to low. Leave to simmer for 25-30 minutes or until the sauce has thickened.
Meanwhile, peel the potatoes and add them to a pan of salted water.
Boil on a high heat for 20-25 minutes or until the potatoes are soft.
Drain the potatoes in a colander and return them to the pan. Put them back onto the heat briefly to dry them out a little.
Take the potatoes off the heat and add the butter. Mash using a potato masher until smooth.
Put the sauce into a large ovenproof dish and spread evenly across the bottom.
Spread the mashed potato across the meat sauce evenly. I find that using a piping bag is generally the easiest way to do this.
Run a fork across the top of the potato and sprinkle the cheese on top.
Put the pie into your preheated oven and bake for around 30 minutes or until the top starts to brown