Friday Supper: Cottage Pie and Merlot

The signs of spring are all around but it hasn’t quite got here yet! This recipe for warming cottage pie is a great-value family favourite, freezes very well and is a guaranteed crowd-pleaser. Serve with Excelsior Merlot.

Why is this the right wine choice? Merlot is a friend of everyday home-style dishes and works well with beef.

To serve 10 you will need:

Olive Oil
Beef Mince (1 1/4 Kg)
Onions (x2, finely chopped)
Carrots (x3, finely chopped)
Garlic (x2 cloves, finely chopped)
Plain flour (2 tbsp)
Tomato Puree (1 tbsp)
Excelsior Merlot
Beef Stock (850ml)
Worcester sauce
Thyme (to taste – a few springs)
Bay leaves
Potatoes (1.8Kg)
Milk (225ml)
Butter (25g)
Strong Cheddar (200g grated)
Nutmeg (freshly grated is best)

What to do:

  • Gently fry the vegetables and garlic in a little oil until they are soft.
  • Add the beef mince, turn up the heat a little and cook until it is brown.
  • Add the tomatoe puree and a slug of merlot and simmer gently to reduce slightly.
  • Add the beef stock, herbs, worcester sauce, season and continue to simmer uncovered to reduce (about 30 minutes) so that the ‘gravy’ is thick and covers the meat.
  • Meanwhile make the mash by boiling the (peeled) potatoes until tender. Mash with butter and milk, 3/4 of the cheese and a dash of nutmeg, salt and pepper.
  • Spoon meat into 2 ovenproof dishes and top with the mashed potato.
  • Sprinkle on the remaining cheese – either cook at 200C for 25 – 30 minutes until golden brown or leave to cool completely, cover and freeze.

Adapted from BBC Good Food

We’d love to know what you think!

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