I really love traditional British food, and cottage pie is one of the great classics. Although I don’t like to mess with tradition, sometimes is nice to try and re-create a dish and make it a little different to the norm. All the key ingredients are there in this dish, but let’s be honest, I blogged a mash potato dish last time and therefore didn’t fancy it two days in a row (gotta keep the variety there kids). So next time you reach for your potatoes, mince and pies, give it a second though how you cook it; you may discover a new love for great British food.
– 100g carrots – chopped into 2cm cubes
– 220g potatoes – chopped onto 2cm cubes
– 1 ½ tbsp. rape seed oil
– 1 large red onion – roughly chopped
– 1 tbsp oil
– 200g beef mince
– 2 cloves garlic – minced
– 2 tsp mixed herbs
– ¼ tsp cinnamon
– 1 tbsp red wine vinegar
– 2 tbsp Worcester sauce
– 2 tbsp tomato puree
– ½ tsp marmite
– ¼ pint gravy
– 150g peas
– 2 eggs
Preheat the oven to 200’C
Toss the carrots in the oil and the salt and roast in the oven for 40 minutes – stirring in-between
Fry the onion in the oil for 5 minutes until browned.
Add the mince and cook until it has also browned, stirring regularly
Add the garlic and the mixed herbs and just fry off for 2 minutes
Add the wine vinegar, Worcester sauce, tomato puree and marmite and give it a good stir. Leave to sweat of the vinegar for a minute.
Add the gravy and once it boils, reduce the heat and simmer for 15-20 minutes until you have a thick and rich sauce. 3 minutes before serving add the peas.
When the potatoes and the mince are ready, heat a frying pan with a glug of oil and fry the eggs until the white is all cooked
Stir the potatoes into the mince and plate up, top with the fried egg and enjoy.