Cottage Pie

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Sometimes only a pie will do! This one takes longer than my usual recipes but it’s worth it!

First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince beef and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of white wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the mash potato topping

For the topping peel, quarter and boil approx 3 large potatoes, set aside 2 quarters pieces of potatoe and mash the rest with a little butter and seasoning. Remove the pie from the oven then spread the topping over the meat and finally grate over the two quarter pieces of potato which you set aside earlier. This will give the pie a nice crunchy topping. Put back in the oven and cook for a further 20 minutes then grill for a further 5 minutes to brown the top. Serve with some greens x

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