Bloody Mary Cottage Pie with Cheddar Mash

Bloody Mary Cottage Pie with Cheddar Mash

The best EVER cottage pie!




  1. Heat the oil in a large frying pan over medium high heat. Add the onion, celery, carrot and garlic to the pan and saute until vegetables are beginning to soften, about 5 min. When the vegetables are soft add the (optional) chili flakes, stir for 30 seconds. 
  2. Add the minced beef and cook until well browned, about 5 min. 
  3. When the meat is browned add the Worcestershire, Tabasco, red wine, tomatoes, celery salt, salt and pepper. Bring to a simmer, lower the heat to medium and gently simmer for 35-40 minutes until thick and full of flavour. 
  4. Preheat oven to 180C/350F.
  5. Meanwhile, peel the potatoes and cut them in to 2 inch pieces. Place in a large pot and cover with salted water. Bring to a boil and boil until fork tender. Drain.
  6. Using a potato masher mash the potatoes with the milk and butter. Fold in the grated cheddar cheese. Season with salt and pepper.   
  7. Pour the meat stew in to a shallow baking dish. Top the stew with the potatoes and spread out to evenly coat the pie. 
  8. Bake in the oven for 30-40 min, until golden and bubbly.

Keywords: cottage pie, Bloody Mary cottage pie

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