Cottage pie with minced beef and topped with mashed potatoes, the ultimate comfort food for any season.
After a long holiday in Romania, l’m now back home in the UK. It feels good to be back, although l must say l had a fantastic time with my family. What l don’t miss at all is the crazy hot weather. I’ve never thought l’d ever say it, but cold rainy UK is not that bad after all. Amen to that! Coming back, l’ve started craving food l haven’t had for a while. And nothing more comforting and soothing than a classic British dish: cottage pie. It really has more soothing power than any medicine out there. Hearty, filling, using delicious ingredients that combined make a great dinner. Some might argue that’s more like a winter dish, but l find it so delicious, that l think it’s great no matter the season. Just tuck in and enjoy! It’s an excellent dish to share with family, as even little ones can join in the fun. Using dried herbs that have a strong frangrance means that little or no salt is needed, which makes cottage pie a great choice if you are in need of a kid-friendly food. Simple, easy to make, but full of flavours, cottage pie is one of my favourite dishes. If you are looking for similar dinner ideas, my chilli con carne or beef stew are some great alternatives.
Cottage pie, the ultimate comfort food
- 250 g minced beef
- 1 large onion
- 1 carrot
- 2 tbsp tomato purée
- 200 g baby potatoes
- 2 tbsp milk
- 1/4 tsp dried rosemary
- 3/4 tsp dried oregano
- a pinch of salt
- a pinch of ground black pepper
- 1 tbsp vegetable oil
- 1 egg
- Peel and chop the onion and heat up the oil in a pan.
- Fry the onion until transluscent, then add the minced beef and stir until brown.
- Peel and chop the carrot and add it to the pan.
- Cover the mixture with water and let it cook on a medium heat until the water is absorbed.
- Meantime, in a large pan, add the potatoes and boil in salty water until tender.
- Drain the water, peel and mash. Add the milk and mix well until creamy.
- Preheat the oven to 200 degrees C.
- Once the water is absorbed, add the tomato purée to the pan, season with salt, ground black pepper, dried rosemary and oregano and mix well.
- Transfer the mixture evenly between 3 small ramekins, then top with mashed potatoes.
- Beat the egg lightly, and brush the top of each cottage pie with it.
- Bake in the oven for about 30 minutes or until golden brown.
- Serve hot!