The weather in the UK has been dismal recently. Scrap that, it has been dull, dingy, desolate and down right depressing! I have no idea where our summer has gone and we have had hardly any sunshine, just rain, rain and more rain!! Due to this, and the fact that I have been feeling under the weather, some comfort food was in order a week or so ago. I couldn’t think of anything better than recreating my Mom’s cottage pie, putting my own spin on an old favourite.
Memoirs of an Amateur Cook’s Cottage Pie
Large onion, diced
200g mushrooms, diced
300g smoked bacon, all fat removed and diced
500g extra lean beef mince
100g frozen peas
100g frozen sweetcorn
100ml beef stock
2 tbsp Worcestershire sauce
1 tbsp tomato puree
1 tbsp brown sauce
450g sweet potato, peeled and diced
450g potato, peeled and diced
1 tbsp fat-free fromage frais
salt and pepper
Spray a large saucepan with fry light. Heat and brown the onions for 5 minutes.
Add the mushrooms and cook for 3 more minutes.
Add the bacon and mince to the pan and allow to brown.
Pour in the beef stock, add the Worcestershire sauce, tomato puree and brown sauce. Five everything a good stir, bring to the boil and simmer for 20 minutes adding the peas and sweetcorn three minutes before the end. Preheat the oven to 180 degrees.
Meanwhile, bring a salted pan of water to the boil. Add both kind of potato and allow to simmer for 20 minutes until cooked. Drain mash with the fromage frais and half of the cheddar. Season.
Put the mince mixture in a large oven proof dish and top with the mashed potato, sprinkling the remaining cheese over the top.
Cook in the oven for half an hour.
This was one of my favourite meals growing up and is a great way to sneak veggies into a fussy child’s diet.
Both my Mom and I admit that this dish turns out slightly different every time – sometimes I will add a few carrots and sometimes it may have a butternut squash and potato topping, it all depends what I have in at the time! This recipe is certainly verstaile.
I honestly cannot think of a better meal to eat on those cold winter (or summer!) nights or whenever comfort is needed. The smokiness of the bacon, the fruitiness of the brown sauce and the sweetness of the sweetcorn all compliment the rich, meaty flavour of the beef. This recipe makes four large portions however, it will still leave you wanting more!! Thanks Mom for a fantastic recipe that I will make for years and years to come xxx