First Cottage Pie
One of the many reasons my quick Beef and Tomato Ragu is so useful ~ and a great freezer standby is its incredibly versatile. I use it as a base for mini cottage pies, which I bake in the oven. This is an easy mid-week recipe, as it can be prepared ahead and then cooked to warm through until bubbling in time for tea. Perfect for nights when supper needs to be on the table quickly. I have topped these with a simple mashed potato, but a mixed root vegetable mash is delicious too, and includes more goodness.
recommended from around 9 months + (approx)
These can be frozen, in their ramekins. BUT, de-frost before cooking otherwise the change in temperature will crack the dish
ingredients
2 tablespoons olive oil, or butter
1 onion, peeled and diced
2 carrots, washed, peeled and diced
1 garlic clove, peeled and whole
500g organic mince beef (5% or 10% fat)
680g tomato passata
200ml water
200g maris piper potatoes, peel and cube
25g unsalted butter
50ml organic milk
method
Take a large ceramic pot and add butter/ or oil, then the chopped onion and carrot; gently saute until softened for 10 minutes. Add the garlic clove and mince, breaking it up with a spoon or spatula as you stir. Once nicely browned add the tomato passata and water. Bring up to a gentle boil and then lower heat to a simmer for 1 hour (approx), stirring occasionally. The sauce should reduce, thicken and intensify in flavour. If it feels like it is catching, on the bottom of the pan, add a splash of water.
Peel and dice the potatoes, add to a pan of cold water and bring up to the boil. Cook until tender when pierced with a knife, the potatoes are now ready for mashing. Once cooked drain and cover, letting them steam a little. Mash the potato until smooth, or press a potato ricer (which I prefer); adding butter and milk as you go. Combine well using a whisk, to remove any lumps and you should be left with a beautiful creamy mashed potato. Take ramekin dishes, or one large serving dish and fill with a layer of the beef and tomato ragu. Then top with a layer of the mashed potato. Smooth over the potato.
to store
Cool and then chill in the fridge, to cook later or, cool completely cover and freeze, to cook another time.
to eat now
Cook immediately in a preheated oven at 180C (fan oven). Cook for 20-25 minutes until the mash is nicely browned, the pies are bubbling and piping hot all the way through. Cool and serve.