Monday, 4 November 2013

Recipe - Cottage Pie

I'm atrocious at networking. I don't think it's because I have no people skills since I was very successful at befriending the caterers when the alcohol was running out. Unfortunately this also led to me drinking too much, begging the bus driver to drop me off at my door and breaking the foot off the sofa in a valiant attempt to carry it up four flights of stairs on my own. (I also threw up on the Explorer's rug but I learnt how to clean a Persian rug with white wine vinegar so really we could consider that a positive.) All of this activity left me in no position to enjoy the rest of the week. All I wanted to do was eat mash and nap. So that's what I did on Saturday night: perfect cottage pie and bed by 10pm.

Cottage pie
Butter
500g casserole streak, chopped into bitesize chunks
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
3 sprigs of thyme
2 bay leaves
1 tbsp flour
150ml red wine 
150ml leftover gravy 
1 tsp marmite 
1kg potatoes, mashed with butter

Soften the onions, carrots and garlic in a tablespoon of butter over a medium heat.
Turn the heat up and add the meat, browning on all sides.
Add the flour and stir.
Add the wine and let the alcohol boil off.
Add the gravy, bay leaves, thyme and marmite and turn the heat right down.
Simmer for fifteen minutes, partially covered.
Season to taste.
Place the meat in a casserole and then top with the mash.
Dot with butter and a grinding of pepper.
Bake, at 150, for around half an hour until the mash is slightly crispy.

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