Cottage Pie for the Shepherd

An alternative cottage pie, using beef instead of lamb.

Cottage Pie For the Shepherd

Serves - 4

Prep time: 15 minutes

Cooking time: 1 hour

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Ingredients

300g Mince Meat
1 Tin Chopped tomatoes
1 Tablespoon of ketchup
1 Cube of dark chocolate
Salt & pepper
Sugar
1 Tablespoon of soy sauce
2 Carrots
Handful of fine beans
1 Cup of peas
3 Large potatoes
2 Tablespoons of butter
4 Tablespoons of mayonaise
1 Onion
2 Cloves of garlic
1 Beef oxo cube
Handful of grated cheddar

Start by preparing the vegetables. Chop the fine beans and carrots into small pieces and put to one side with the peas. Peel the potatoes, leaving a bit of skin (depending on your preference). Cut the potatoes into quarters.
Chop the garlic and onions and heat olive oil in a wok over a medium heat. Add the garlic and onions and cook until golden. Take out and clean the wok of all excess oil.
Put the meat into the wok on a medium heat and add the oxo cube. Mix the mince, breaking it down into smaller pieces. Continue to cook until all the meat is brown, then put into a strainer to get rid of excess fat and oil.
Boil a saucepan of water seasoned with salt. Add the potatoes and boil until soft (don't waterlog them!)
Put the mince back into the wok on a high heat and add the chopped tomatoes. Stir continuously, seasoning with the salt, pepper and sugar. Add the garlic and onions.
Add the ketchup, soy sauce and dark chocolate individually, stirring until the sauce has darkened slightly in colour.
Continue to stir and season to taste. Once you've achieved the flavour, turn down the heat and leave to reduce, stirring ocassionally.
In another saucepan, boil water seasoned with salt and add the vegetables, boiling for around 10 minutes. Preheat the oven to 180c
Once the sauce has reduced (it should be much thicker in texture now), take off the heat and mix in the vegetables.
Drain the potatoes of all the water and beat in the butter and mayonaise with a fork. Add mayonaise/butter until the potatoes are creamy or how you prefer. Then use a masher to get rid of any remaining lumps in the mash.
In a large dish, pour the mince mixture and smooth out. Layer the mash on top of the mince and sprinkle over the cheese.
Put in the oven for around 20 minutes or until the potato and cheese has turned golden brown and slightly crispy.
Allow to cool for 5 minutes before serving.