Recipe: Cottage pie
Galgorm Resort and Spa chef Israel Robb celebrates the humble potato by sharing some amazing new recipes from Gillies Bar and Grill
What you'll need
3 tbsp olive oil
1.5kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
Large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
A few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
200g strong Cheddar, grated
Freshly grated nutmeg
Heat 1 tbsp oil in a large saucepan and fry the mince until browned — you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 minutes.
Add the garlic, flour and tomato purée, increase the heat and cook for a few minutes, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes.
Check after about 30 minutes — if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
Spoon meat into two ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. Heat oven to 220°C/gas 7/425°F and cook for 25-30 minutes, or until the topping is golden.