Cottage Pie

Ingredients

450g Lean Severn Vale Minced Beef
Salt and freshly ground black pepper
2 tbsp vegetable oil, for frying
1 onion peeled and finely chopped
1 tsp fresh thyme leaves, finely chopped
75ml/3fl oz red wine
25ml/1fl oz Worcestershire sauce
500ml/17fl oz beef stock
Pre-cooked mashed potato, enough to cover the pie filling

Method

1. Place the minced beef into a large bowl and season well with salt and freshly ground black pepper.

2. Heat one tablespoon of the vegetable oil in a frying pan until it is very hot, then add the meat in small batches for a few minutes each, until browned, then drain in a colander over a bowl to remove any excess fat. (Discard the collected fat.)

3. In a heavy-bottomed pan, heat the remaining tablespoon of vegetable oil over a low heat and gently fry the onion and thyme, until they are very soft, bu

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4.Add the mince mixture, Cook for 3-4 minutes, stirring constantly.

5. Add the red wine, Worcestershire sauce and beef stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes.

6. Continue to simmer the meat in the remaining liquid until the liquid has almost completely reduced. Remove from the heat, season, to taste, with salt and freshly ground black pepper, and allow to cool.

7. Preheat the oven to 200C/400F/Gas 6.

8. Place the meat into a large ovenproof baking dish or individual ovenproof baking dishes and top with mashed potato to completely cover the filling. Transfer to the oven and bake for 35-40 minutes, until the mashed potato topping is golden-brown and crisp and the filling is bubbling up.