Cottage pie topped with horseradish & cheddar mash

A classic winter warmer with a tasty twist.

Recipe (serves 2-3)

Ingredients:

For the meat base:

• 500g beef mince
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 bay leaf
• Good handful of chopped mixed herbs (I used parsley, sage, rosemary & thyme)
• 450ml beef or vegetable stock
• 1 tbsp mushroom ketchup
• 2 tsp brown sauce
• 1 tsp ketchup
• 1 tsp gravy browning
• 2 heaped tsp cornflower mixed with a little milk

For the topping

• 1kg potatoes, peeled and chopped
• 1 tbsp horsradish sauce
• 30g grated cheddar, plus extra to sprinkle on top
• good knob butter

Method

1. Pre-heat the oven to 175f/gas mark 4
2. Soften the onion and carrot in a little oil until soft
3. Remove from the pan and set aside
4. Turn the heat up and add the mince, spreading it across the pan. Leave for 4 minutes until the underside is brown and crisp (do not be tempted to stir)
5. Flip over for another 4 minutes and brown the other side
6. Return the onion and carrot to the pan with the beef and add the mushroom a& tomato ketchups, the brown sauce and the herbs.
7. Stir to break down the mince then add the beef or vegetable stock and the gravy browning
8. Simmer for 20 minutes on a low heat and season to taste
9. Meanwhile boil the potatoes for 10-15 minutes until soft and ready to mash
10. Drain the potatoes and add the butter, cheddar and horsradish and mash thoroughly
11. Pour the mince mixture into an overproof dish and then top with the mash. Don't spread it on, drop pieces of the mash all over to give it a rugged top that will provide lots of brown crispy bits.
12. Top with the remaining cheddar and place in the oven for 20-25 minutes until the top is crisp and the sauce is bubbling around the edges

Serve with steamed broccoli or cabbage