Slow cooker cottage pie
A delicious family-sized cottage pie, perfect for batch cooking because it freezes brilliantly. Pre-frying the mince and vegetables will make the pie taste extra rich and flavoursome.
Equipment: You will need a slow cooker that holds around 4 litres/7 pints for this recipe.
Ingredients
- 2 x 500g/1lb 2oz packs beef mince
- 2 medium onions, finely chopped
- 2 large carrots (around 300g/10½oz), peeled and cut into small chunks
- 2 celery sticks, cut into small chunks
- 25g/1oz plain flour
- 150ml/¼ pint beef stock, made with 1 beef stock cube
- 100ml/3½fl oz red wine or water
- 3 tbsp tomato purée
- 1 tsp mixed dried herbs
- salt and freshly ground black pepper
For the mashed potatoes
Method
Put the mince in a large non-stick frying pan and cook over a high heat for 4–5 minutes, stirring regularly and breaking up the mince with two wooden spoons or spatulas. Depending on the size of your pan, you may need to fry the mince in batches. Transfer to a slow cooker pot with a slotted spoon, leaving any fat behind in the pan.
Return the pan to the heat and fry the onions, carrots and celery for 5 minutes, or until beginning to soften and brown, stirring regularly (you may need to do this in batches). Add to the pot with the mince, sprinkle over the flour and stir well.
Add the stock, wine or water, tomato purée and herbs. Season with a little salt and lots of black pepper. Mix until well combined, then cover and cook on high for 4–5 hours or low for 6–8 hours.
40 minutes before serving, put the potatoes in a large saucepan and cover with cold water. Cover loosely with a lid and bring to the boil. Reduce the heat to a fast simmer and cook for 15–20 minutes or until they are very soft but not falling apart.
Drain well in a colander then return to the saucepan and mash with the butter until smooth. Add the milk and seasoning and beat with a wooden spoon until light and fluffy, adding a little extra milk if necessary. Beat in half the cheddar.
Transfer the mince mixture to a 2-litre/3½-pint flame-proof dish, or individual pie dishes. Spoon the mashed potato gently on top, starting at the sides before working your way into the middle. Sprinkle with the remaining cheese.
Place under a preheated hot grill for 5–10 minutes or until nicely browned all over.
Recipe Tips
The fat content of beef mince varies. If yours seems extra fatty, you can spoon off any fat that rises to the surface after the beef is cooked.
To freeze, make individual cottage pies in small ovenproof dishes or enamel tins but do not bake. Cover with foil or cling film and freeze for up to one month. Bake from frozen at 200C/180C Fan/Gas 6 for 30–40 minutes, or until hot throughout.
You don’t have to assemble the pie as soon as the meat is cooked, as the mince will keep well in the fridge for a couple of days. So make ahead (or even freeze ahead) if you like, then cook and make the mash when you’re ready. Bake the pie in the oven at 200C/180C Fan/Gas 6 until it’s piping hot throughout.
You can use single cream instead of milk for the mash for a richer flavour.
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