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Spuds & Berries Cottage Pie

Winter evenings and hot, homemade food go hand-in-hand so it would be rude of us to leave you without a comforting dish as our winter recipe of the season. This cottage pie recipe has been provided by Spuds & Berries at Mr Vincent’s, a family-run restaurant where the family’s story adorns the walls and customers keep on returning for the gorgeous local food, the friendly welcome and the top-notch service.

Serves: 4
• 500g minced beef
• 1 carrot, diced
• 1 onion, diced
• 3 sticks celery diced
• 1 leek, diced
• 2tbsp tomato puree
• 250ml Worcester sauce
• Sprigs of thyme
• 2 bay leaves
• Splash of good quality red wine
• 500ml good beef stock

For the mash
• 4 or 5 large red skin potatoes (e.g. Shannon)
• 100ml double cream
• 100g butter
• Grated Cheddar
• Salt and pepper to taste

1. Prepare the potatoes and put on to boil.
2. In a thick-bottomed pan heat a small amount of oil and sweat the diced veg without colouring for 3 to 4 minutes then remove from the pan and set aside.
3. Add the minced beef and fry until meat is a light brown. Once browned, add the veg back into the pan.
4. Add tomato puree and cook for a further few minutes constantly stirring. Then add the remaining ingredients and leave to simmer and reduce.
5. Whilst the meat is finishing, remove and drain the cooked potatoes from a pan of boiling water and mash with cream and butter until a smooth texture.

6. Once the mince has fully reduced, transfer to a suitable size tray or Pyrex dish and using a piping bag, pipe the mash to completely cover the meat. If you don’t have a piping bag spoon the mash to cover the meat and smooth with a spatula. Top with grated Cheddar.
7. Place in preheated oven (180-200oC) and bake for approximately 20 minutes until golden brown.

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