Cottage pie bake

6 servings beef casserole everyday supper favourites filling mains mashed potatoes over 800 kcal over an hour shepherd's pie stew

N/A

Source

Ingredients

1kg beef shin or feather blade, cut into very large chunks

2-4 tbsp sunflower oil

200g bacon lardon

3 tbsp plain flour

2 celery sticks, chopped

200g shallot , peeled

2 beef stock cubes

3 each thyme sprigs and bay leaves

300g baby carrots or baby Chantenay carrot

3 tbsp Worcestershire sauce

1 ½kg potato , peeled and cut into large chunks

25g butter

85g mature cheddar , grated

100ml milk

2 tsp English mustard powder

Method

Brown beef in the oil, in batches, in a large casserole or pan. Tip in the lardons, shallots and celery, and fry for 10 mins until softened and golden. Stir in the flour until absorbed, crumble in the stock cubes, then gradually stir in 1 litre water and the Worcestershire sauce. Add herbs, return the beef and any juices, cover and simmer for 1 hr. Add carrots, cover and simmer for 1 hr more until really tender.

Boil the potatoes in salted water until tender. Drain well, return to pan over a gentle heat and allow to steam-dry for 2 mins. Mash with the butter, cheese, milk, mustard powder and seasoning.

Heat oven to 200C/180C fan/gas 6. Strain beef and veg into a large colander over a deep pan. Set sauce over a high heat for 5 mins to reduce. Shred beef into chunky pieces and transfer to a baking dish with veg and bacon, and some thickened sauce. Pipe or spoon on mash. Bake for 30 mins until mash is golden and crisp. The pie can be assembled and chilled for up to 2 days, or frozen for up to 3 months. If frozen, defrost thoroughly, then bake as above, but for 50 mins-1 hr.