Meaty sauce with hearty vegetables and mashed potato on top, this pie is a comforting British classic! Find more recipes like this at Markieskitchen.com
1teaspoondried rosemary, or 2 sprigs fresh rosemary
2onions, peeled and sliced
2clovesgarlic, finely chopped
3large carrots, peeled and diced
400gtinchopped tomatoes with juice, or 6 salad tomatoes
170mlpork stock, hot
150gfrozen peas
1tablespoonWorcester sauce, plus some for serving
50gunsalted butter
125mlwarm semi-skimmed milk
salt, to taste
For serving (optional)
grated cheese, Grana Padano, Parmesan or Cheddar
Instructions
Prepare all your vegetables.
Place the potatoes into a pot with water, add a pinch of salt, cover with a lid and bring to boil on high heat. When the water starts bubbling, lower the heat to medium-high and remove the lid. Cook the potatoes until soft (timing depends on how big the potato dices are, usually about 10-15 mins, overcooked are easier to mash), drain and keep in the pot (covered).
Whilst the potatoes are cooking: Add the minced pork into a large frying pan (or non-stick saucepan) ans set on high heat. Stir and cook until brown, breaking it apart with a wooden spoon. Season with thyme and rosemary (if using fresh herbs: save ¼ for later).
Add the chopped onions and garlic and toss well. Cook for a few minutes until the onions get soft.
Preheat the oven to 200C/180C fan.
Add the carrots, chopped tomatoes and stir thoroughly. Cook for about 5 mins and then add the stock. Cook for another 10 mins until the carrots are soft, stirring occasionally.
Add frozen peas and Worcester sauce, cook for 2 more minutes. Take off the ehat and set aside.
Add the butter and the warmed milk to the pot with drained potatoes, and mash it all up with a potato masher. Toss well and keep mashing until you get a completely smooth texture. Stir in grated cheese if using.
Prepare a deep oven-proof or casserole dish (or a deep roasting tin) and place the meaty sauce on the bottom, spreading it evenly.
Start adding the mashed potatoes on top. Carefully cover the ragu with spoonfuls of the mash. Make sure the meat and veg mixture is all covered, sprinkle over with leaves from 1 sprig of thyme.
Place the casserole dish in the oven for 30-40 mins or until the top turns golden and crispy.
Serve with some seasonal greens and enjoy!
Notes
Top tip: Cottage pie goes well with seasonal greens. Serve it with steamed kale or green beans.