Cottage Pie with Mushroom Gravy

• 650 gbeef mince
• 350 gchestnut mushrooms, finely chopped
• 275 gcarrots, finely diced
• 175 gonion, finely chopped
• 25 mlrapeseed oil
• 35 gtomato purée
• 475 mlbeef stock
• 20 mlWorcestershire sauce
• 25 gplain flour
• Fine salt, as needed
• Black pepper, freshly ground
• 1.25 kgfloury potatoes, peeled and cut into chunks
• 55 gunsalted butter
• 175 mlwhole milk
• 30 gcreamed horseradish sauce

Method

1. 1Heat the oil in a wide ovenproof casserole over medium-high heat. Brown the mince in two batches for 6–7 minutes each, breaking it apart and letting the underside catch before stirring. Set aside.
2. 2Add the onion, carrots and mushrooms to the same pan. Cook for 10 minutes until the mushrooms have released their water and the pan is starting to sizzle again.
3. 3Return the mince. Stir in the tomato purée and flour for 2 minutes, then gradually add the stock and Worcestershire sauce. Simmer uncovered for 25 minutes until the gravy coats the meat rather than pooling around it.
4. 4Meanwhile, boil the potatoes in salted water for 18–20 minutes until easily crushed. Drain thoroughly, then return to the warm pan for a minute to drive off surface moisture.
5. 5Mash with the butter, milk and horseradish. Taste the mash and filling separately before adding salt and pepper. Heat the oven to 210°C/190°C fan.
6. 6Spoon the mash over the filling and draw a fork across the top to make ridges. Bake for 25 minutes until the gravy bubbles at the sides and the potato edges are golden.
7. 7Rest for 10 minutes before dividing into six portions. This gives the gravy time to settle beneath the mash.

Per serving

kcal

632

protein

27.8g

fibre

7.2g

carbs

53g

fat

35.8g