Anne Neary Recipes

Anne Neary’s Luxurious Cottage Pie


v 900g/2lb potatoes, peeled and cut into chunks

v 1 medium egg, beaten

v 25g/1oz butter

v 3-4 tbsp milk

v 700g/1lb 8oz beef mince

v 1 onion, peeled and chopped

v 2 carrots, peeled and diced

v 2 tbsp plain flour

v 150ml/ ¼ pt red wine

v 300ml/ ½ pt beef stock

v 1 (400g) can chopped tomatoes

v 2 tbsp fresh chopped thyme

v 1 tsp Worcestershire sauce



Preheat the oven to 200C/180C fan-oven/Gas mark 6

Cook the potatoes in a pan of boiling, lightly salted water for 15-20mins until tender.  Drain; return to the pan.  Mash well.  Add the egg, butter and milk; mash again until smooth and fluffy.  Season with salt and freshly ground black pepper.

Heat a pan until hot; add the mince.  Cook, stirring, for 5 mins until browned.  Add the onion and carrot; cook for 3 mins until starting to soften.

Sprinkle over the flour; cook stirring, for 1 min.  add the wine, stock, tomatoes, thyme and Worcestershire sauce.  Bring to the boil; stirring; season.  Reduce the heat; simmer for 15 mins.

Transfer the mince mixture to a large ovenproof dish; spoon the mashed potato on top, spread out and fluff up using a fork.  Bake for 30-35 mins until golden.  Serve hot.