Waitrose & Partners Weekend Issue 617

30 22 SEPTEMBER 2022 Cottage pie Where better to beginmy new-look column than with a great British classic? I conducted thorough research and testing to produce this –my perfect cottage pie. I hope you enjoy giving it a go. There are tips so you can adjust it to suit you, too Serves 6 with a generous side of vegetables Prepare 45 minutes Cook 30 minutes 500g Essential 10% Fat British Beef Mince 1 tbsp olive oil 1 medium onion, nely chopped 1 carrot, nely chopped 2 sticks celery, nely chopped 300g chestnut mushrooms 1 tbsp tomato purée 125ml red wine 250ml Cooks’ Ingredients Beef Stock 1 tsp Marmite 1 tsp Worcestershire sauce 1 bay leaf For the topping 800g red potatoes 90g butter 50ml milk 100g mature Cheddar, grated 1 Set a large cast-iron casserole or saucepan over a medium heat. Divide the beef mince into 3 and add the rst 1/3 to the pan. Use a wooden spoon to break it up, then fry for 2-3 minutes, until nicely golden all over. Caramelisation will add avour, so don’t be afraid to let it start colouring. Use a slotted spoon to remove the cooked mince and put into a bowl, before repeating with the rest of the meat in two more batches. 2 Add the olive oil to the pan (leaving any excess beef fat and brown bits in the pan), then add the onion, carrot and celery. Sauté for 5-8 minutes, until beginning to soften. 3 Blitz the mushrooms in a mini chopper or food processor (or nely chop by hand) until they resemble rough breadcrumbs. Add to the pan and cook for a further 3-4 minutes, then add the tomato purée and stir well. 4 Pour in the wine and scrape the bottom of the pan with the spoon to release its avour into the sauce. After cooking for 1 minute, add the browned mince back in, along with the stock, Marmite, Worcestershire sauce and bay leaf. Put the lid on the pan and simmer for 10 minutes, while you prepare the mash. 5 Preheat the oven to 200ºC, gas mark 6. Peel and chop the potatoes into even-sized pieces, each roughly the size of a golf ball. Add to a large saucepan and cover with cold water. Bring to the boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a knife. Drain into a colander, then rinse the potatoes in cold water (to wash away excess starch that makes the mash gluey) and set aside. 6 Remove the lid from the mince and allow to reduce for a further 5-10 minutes. Pass the potatoes through a potato ricer (see tips) back into the saucepan and add 75g butter and the milk. Stir just enough to combine and season. 7 Taste the mince and season. Remove the bay leaf and pour into a 2L ovenproof dish (about 20x25cm). Spread the mashed potato over the top of the mince and use the back of a spoon to create a wavy texture in the potato. Sprinkle with the grated cheese and dot over the remaining 15g butter. Bake for 25-30 minutes, or until the potato is golden brown on top and piping hot throughout. Allow to stand for 5 minutes before serving with green veg. Per serving 2163kJ/518kcals/29g fat/16g saturated fat/30g carbs/7.6g sugars/5g bre/28g protein/1.1g salt The Best with Martha Collison Food&Drink MARTHA’S TIPS Browning the meat rst caramelises its surface, which intensi es that rich meaty avour. Work in small batches – if you overcrowd the pan, the meat will release water and end up boiling rather than frying. Adding mushrooms bolsters the meat sauce, and lends umami richness. Blitz them until coarse – they disappear into the sauce, so mushroom-avoiders won’t know they’re there! Red wine adds luxury to your pie, but if you’re not keen leave it out and replace with 125ml beef stock mixed with 1 tbsp red wine vinegar. For lump-free mash, use a potato ricer. You can get a similar e ect by passing your mashed potato through a sieve. For extra crunch on your pie, try topping with 2 tbsp Cooks’ Ingredients Garlic & Rosemary Crust just before baking. Save on chopping time by using 500g frozen Cooks’ Ingredients So ritto to replace the separate onion, carrot and celery. For quick mash, use a 700g pack of frozen Waitrose Mashed Potato. Cook according to pack instructions, then mix in 25g butter and 50ml milk. You can chill your unbaked pie (covered) for up to 2 days, or freeze whole or in individual portions for up to 3 months.