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It’s National Pie Week!

Olive oil and butter to fry

350 ml beef stock

1 kilo butchers minced beef

1 large onion

3 crushed garlic cloves

fresh thyme leaves

2 tbsp tomato puree

1 pint Guinness

3 tbsp Worcestershire sauce

3 tbsp Branston pickle

1.5 kilos mashing potatoes

125g melted butter

handful of grated cheddar

A rich savoury Cottage pie makes a lovely family meal to share, perfect for eating on laps, lush.

Fry your onions in butter and veggie oil until translucent, add your garlic and thyme then set aside.

Fry your meat until brown then add back to your onions and add your tomato puree.

Now add your Guinness, Worcestershire sauce and Branston pickle and reduce by half. Now pour in your stock return to a boil then reduce the heat and let it simmer for half and hour.

Cook your potatoes in boiling water until they start to fall apart, this will aid your smooth mash result. When cooked, drain and pour in the melted butter and cheddar cheese and mash until smooth. Check seasoning.

Pour your mince mix into a 2 litre pie dish and top with your potato, give it a rough finish with a fork to help the crispy, crunchy, crust.

cottage pie national pie week the great food company