Serves 4:
Ingredients List:
Equal quantities minced beef and pork (at least 500g each)
1 large onion
Big thyme
Large carrot finely chopped
Dried herbs: marjoram, oregano, rosemary
Spices: chipotle, coriander, paprika, cloves, peppercorns
Garlic – 3 or 4 cloves, minced.
Tomato paste approx 1 tbsp
Port/red wine & balsamic vinegar
Water
Stock
Corn starch
1 Egg
3 or 4 large potatoes
Cup of heavy cream
Method:
Using a large saucepan, brown the beef. Add the pork to the pan and brown.
Chop the onion and thyme together in your processor then add to the browned meat stirring well. Add the carrot to the pot and stir.
When the onion looks a little softer, stir in all of the herbs and spices to the mixture.
Add the garlic and tomato pastes and stir.
When the mixture is looking a little dry, add wine and vinegar and cook the alcohol off, then add some water a little at a time just to keep the mixture moist.
Let this mixture cook on a low heat while prepping any sides or veg like the mashed potato topping.
Add the stock and stir in well.
Taste. If the mixture seems ready, add a tsp of cornstarch to a ramekin dish. Add a little water and stir well then add to the pan and stir and cook for another couple of minutes
Peal, cut and boil the potatoes for 15-20 minutes then add cream and mash in to the topping for the cottage pie.
Note: Use the processor bowl with onion and thyme bits still in there to blend the potato for extra yumminess!
In a large oven proof glass or ceramic tray add the cottage pie mixture and then top with the mashed potatoes. Whisky an egg and brush the top to make it golden when it comes out of the oven.
Bake for 15 minutes at 350°F
Ta Dah!!!!