Hachis parmentier, cottage pie, shepherd’s pie… there’s something to be said for meat mince topped with mashed potato and baked to a bubbly crusty finish.While hachis parmentier uses the classic French herb, thyme, this British cottage pie uses only salt and pepper as seasonings, but adds tomato and peas, as well as cheese.
The meat is simmered to a bolognese-esque reduction. To get fluffy potato mash, you can either use a ricer if you have it, or let the boiled potato coll enough to handle, then grate them in the large holes of a grater.
The peas can be thrown over the cooked meat still frozen as they will cook through as they are baked.
400g beef mince
400g chopped tomatoes
100g tomato puree
1 onion, chopped
1 cup water
1 tsp salt & pepper
2-3 Tbsp olive oil
1 cup frozen peas
1 kg potatoes
2 cups grated cheddar cheese.
1/2 cup cream
1 tsp salt & pepper
In a large saucepan, saute the minced meat and the onions on a medium heat until the former has browned and the latter has softened.
Add the stock cubes, cup of water, chopped can of tomatoes and tomato paste. Stir well then add the honey, salt, and pepper.
Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally.
Simmer uncovered an additional 15-20mins.
While the meat is simmering away, peel the potatoes and cut into large chunks. Boil for about 25 minutes until easily pierced with a knife. Drain from its water and set aside to until cool enough to handle.
If you have a ricer, use it, if not, grate the cooled boiled potato using the large holes directly in the dry pot it was boiled in. Stir in the cream, salt, pepper, and half the grated cheese; set aside.
When the meat is done, preheat oven to 350F.
Pour the meat mixture in a deep oven-proof dish, scatter the (still) frozen peas, top with the potato mash and scattering of the remaining cheese.
Bake for 30 minutes, and broil for a minute or two until golden brown.
Let stand 10 minutes before serving.