Bloody Mary Cottage Pie
Ready In: 2 hrs 20 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 2 sticks celery, finely chopped
- 3 garlic cloves, crushed
- 1 red chili pepper, deseeded and finely chopped
- 1 lb lean ground beef
- 1 -2 tablespoon Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1⁄2 cup red wine
- 1 (14 ounce) can chopped tomatoes
- 1 pinch celery salt
- salt and pepper
For the potato topping
- 1 1⁄3 lbs floury potatoes, such as Yukon gold, peeled and halved (or quartered, depending on size)
- 3 1⁄2 ounces butter
- 5 tablespoons milk
- 9 ounces cheddar cheese, shredded
- 3 ounces gruyere cheese, shredded (optional)
Directions
- For the beef, heat the olive oil in a large saucepan over a medium heat. Add the onion, celery, garlic and chili and fry gently for 4-5 minutes until the vegetables have softened but haven’t coloured.
- Increase the heat and stir in the ground beef. Cook for 4-5 minutes, stirring occasionally, until the beef has browned.
- Add the Worcestershire and Tabasco sauces, wine and tomatoes and sprinkle in the celery salt. Season with salt and freshly ground black pepper.
- Simmer for about an hour, stirring occasionally, until the mixture has thickened and cooked down into a rich sauce.
- While the beef sauce is cooking, preheat the oven to 350°F
- For the potato topping, bring the potatoes to the boil in a large saucepan of salted water. Reduce the heat and simmer gently for 15-20 minutes, until tender.
- Drain thoroughly and mash until smooth. Stir in the butter, milk and cheddar cheese, and season well.
- Spoon the beef into a large ovenproof dish and top with the cheesy mash. Sprinkle over the gruyere, if using.
- Transfer to a baking tray and bake for 30-40 minutes, until golden and bubbling.
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