England is known for making pies and with St George's Day celebrated on 23 April, Cottage Pie is a great dish for the celebration. Made with layers of mashed potato and minced meat, the dish is the ultimate example of comfort food.
Made by Chef Hanno van Eeden, Head Chef at Mr Toads at Premier Inn Barsha Heights the dish is great to make for a get together with friends and family or just to make your evening dinners special.
The recipe serves six people.
- 650g beef mince
- 50g olive oil
- 50g diced brown onion
- 150g diced carrot
- 150g diced celery
- 150g green peas
- 20g Worcestershire sauce
- 5g thyme
- 50g demi glace
- 300g chopped tomato
- 500g water
- 10g garlic
- 20g Dijon mustard
- 50g tomato paste
- 5g beef stock powder
- 2g chopped parsley
- Salt and pepper to taste
- Preheat the oven to 180 degrees celsius and lightly grease a 9-inch deep-dish pie pan.
- Add potatoes into a pot and cover with salted water. Bring it to a boil over high heat.
- Reduce heat to medium-low, cover and simmer until tender, for about 20 minutes.
- Drain and mash the potatoes with 2 tablespoons of butter and garlic. Season with salt and pepper.
- Meanwhile, heat oil in a skillet over medium heat and add ground beef. Cook and stir until beef is lightly brown and crumbly for about 10 minutes.
- Remove the beef mince and drain excess fat/oil. Add the carrots, celery and onions to the pan and cook.
- When the onions are transparent, add tomato paste to the vegetables and cook for another minute.
- Add the beef and the remaining ingredients and bring to a boil.
- Let it simmer for 20 minutes and then add the green peas.
- Spread the beef mixture evenly in the pie pan.
- Add the mashed potatoes to the beef mixture.
- Dot the casserole with the remaining butter and bake uncovered until heated through and bubbly, for about 20 minutes.
Chef Hanno van Eeden
Head Chef, Premier Barsha Heights
Mr Toads at Premier Inn Barsha Heights