cottage pie

prep time: 1 hour 30 mins

cooking time: 40 mins

serves: 4

season: autumn

aubergines, broccoli, brussels sprouts, cabbages, celery, chard, chicory, leeks, marrow, onions, parsnips, spinach, squash, swede, pumpkins, apples, pears, damsons, blackberries, nuts, quinces, grouse, pheasant, partridge, venison

ingredients:

500g lean beef mince

3 onions, chopped
1 carrot, chopped
3 bay leaf

2tsp fresh thyme
1tbsp strong white flour

2tbsp tomato puree
225ml beef stock
1 glass red wine
900g potatoes

1	Season the mince with salt and pepper, heat a little oil and cook in small batches for a few minutes, until well coloured all over, then drain in a colander to remove the fat.
2	Heat a little more oil and gently fry the onions with the herbs until soft, add the meat, dust with the flour and add the tomato purée. Stir constantly, adding the wine, Worcester sauce and stock.
3	Bring to the boil, lower the heat and simmer for about an hour until the liquid has thickened; adjust the seasoning, remove the bay leaves and set aside to cool.
4	Meanwhile, cook the potatoes in boiling salted water until tender, drain and return to the pan briefly to dry. Mash the potatoes, seasoned well, with the butter and a dash of milk.
5	Put the meat in a large baking dish - or individual dishes - and top with the potato mixture, roughing up the surface; bake for 35-40 mins at 200°C/ Gas Mark 6 until the top is crusty and golden.

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