Cottage pie with horseradish mash
Make a classic cottage pie a bit more exciting but topping it with horseradish max. This is a great family meal for the winter months, and is freezable too.
- 500g minced beef
- olive oil
- 1 onionschopped
- 2 carrotsgrated
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 2 tbsp Worcestershire sauce
- 500ml beef stock
- a glass (optional) red wine
- 1kg floury potatoespeeled and cut into cubes
- 50g butter
- 4 tbsp horseradish cream
- 1 egg yolk
Nutrition: per serving
- kcal691
- fat36.8g
- carbs54.3g
- fibre6.3g
- protein35g
- salt1.5g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Fry the mince in 1 tbsp olive oil in a large non-stick pan, until browned. Add the onion and carrots then fry until softened. Stir in the tomato purée then sprinkle over the flour and stir in well. Add the Worcestershire sauce, stock and wine and simmer for 20 minutes until sauce is reduced and thickened. Season and cool.
step 2
To make the mash, boil the potatoes in salted water until tender then drain really well and mash with the butter, horseradish and lots of seasoning. Beat in the egg yolk.
step 3
Tip the beef mix into a large ovenproof dish and top with the mash. Fluff up with a fork then bake for 30-35 minutes until golden and bubbling.