Nikki's Cottage Pie
Posted on December 11 2023
This is a favourite dish, from a dear friend who lives in the United Kingdom. It has been shared amongst friends, as it is so easy to make, and is simply delicious with MMB Mince!
Cottage Pie Filling
1 tablespoon of ghee or butter
500g of MMB Mince
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 medium carrots, finely diced
1 stick of celery, finely diced
1 medium zucchini, finely diced
250ml red wine
1 tablespoon of tomato puree
2 teaspoons of fresh thyme (save some to garnish)
2 teaspoons of fresh, roughly chopped rosemary
2 bay leaves
350 mls of beef, chicken or vegetable stock (preferably homemade)
1 tsp sea salt
Black pepper, to taste
Celeriac and Potato mash
1 large celeriac root, peeled and chopped
4 large potatoes, peeled and chopped
1/4 cup natural Greek yoghurt
1/4 cup whole milk*
1-2 tablespoons butter
sea salt and pepper to taste
- Heat 1/2 tablespoon ghee in a pan and fry the MMB Mince until brown. Set aside.
- In the same pan, add the remaining ghee and sauté the onions, garlic celery, carrots, bay leaves, rosemary and thyme for 6 minutes.
- Return the MMB Mince to the pan and stir in the tomato puree and red wine. Cook on a medium heat for a few minutes until the liquid has reduced.
- Add the stock and seasoning and simmer with the lid on for 30-60 minutes (the longer the better).
- While the filling is simmering, preheat the oven to 200°C. Peel and dice the potatoes and celeriac and bring them to a boil in a large pan of water. Cook until tender, about 15-20 minutes. Add the remaining ingredients, mash and season with salt and pepper to taste.
- Pour two thirds of the beef mixture into a large oven dish, then top with the celeriac and potato mash. Use a fork to criss cross over the top and sprinkle with fresh thyme. Bake for 25 – 30 minutes.
Serve as is or with a side dish of buttered cooked greens (kale, spinach, runner beans or broccoli). It also tastes divine with a little Dijon mustard.
Leftovers can be easily frozen for later use. Enjoy!