Cottage Pie of the Gods

Take a moment to imagine sitting indoors on a cold winter’s day, one where darkness has crept over the land, and rain lashes loudly against the window. The outside world looks unforgiving and grim, but you’re about to tuck into the ‘Cottage Pie of the Gods,’ and all is alright with the world. So, crack open a bottle of fine strong ale, and get ready to concoct the ultimate Winter warmer that will leave you full and contented as you retreat to the comfort of the fireside.

Cottage Pie of the Gods

A perfect marriage of beer, meat and potato

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine British

Servings 4 People

Calories 600 kcal

Equipment

• 1 Kitchen Scales
• 1 Sharp Knife
• 1 Cutting Board
• 1 Cooking Pot
• 1 Deep Oven Dish
• 1 Saucepan
• 1 Potato Masher

Ingredients

  

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• 500g (1lb) Minced Beef
• 40g (1½oz) Olive Oil
• 60g (2oz) Plain Flour
• 500g (1 pint) Strong Real Ale
• 150g (5oz) Onion
• 10g (3 Cloves) Chopped Garlic
• 60g (2oz) Balsamic Vinegar
• 150g (5oz) Carrot
• 150g (5oz) Celery
• 300g (10oz) Stock
• 60g (2oz) Tomato Puree
• 30g (1oz) Light Soy Sauce
• 30g (1oz) Worcestershire Sauce
• 4g (1tbsp) Fresh Thyme
• 4 Bay Leaves
• 150g (5oz) Fresh Garden Peas
• 6g (1½tsp) Salt
• 2g (½tsp) Black Pepper
• 30g (1oz) Unsalted Butter

Mashed Potato

• 500g (1lb) Maris Piper Potatoes
• 30g (1oz) Fresh Milk
• 30g (1oz) Unsalted Butter (Room Temperature)
• 30g (1oz) Heavy Cream
• 4g (1tsp) Salt
• 2g (½tsp) Black Pepper

Instructions

 

The Meat Sauce

• Rub 60g of Plain Flour into 500g of fresh Ground Beef, and fry in about one third of the Olive Oil (approximately 15g) until golden brown
• Transfer to a large cooking pot, and pour in half (250g) of the Strong Real Ale
• In the same pan as you fried the Ground Beef, heat the rest of the Olive Oil (25g), fry the 150g of Onion until translucent, then add the 10g chopped Garlic and fry for a further minute
• Add 60g of Balsamic Vinegar, continue to fry for 2 minutes, then toss in with the Ground Beef
• Keeping the pan on a medium heat, pour in the remaining Strong Real Ale and de-glaze the pan (rescue any delicious residue still in the pan). Then pour it in with the meat and onions
• Place the big, meat, ale and onions pot on a medium heat and bring to a simmer
• Add 150g of Carrots and 150g of Celery, along with 300g of your favourite Stock, then simmer for another 5 minutes
• Throw in 60g of Tomato Puree, 30g of Light Soy Sauce, 30g Worcestershire Sauce, 4g Fresh Thyme, 4 Bay Leaves, and 700g Water. Then cover and simmer until the Beef becomes nice and soft (2-3 hours), making sure to add extra water if the mix becomes too dry
• Once happy with the tenderness of the beef, throw in 150g of Fresh Garden Peas, season with 6g of Salt and 2g of Black Pepper, and begin to reduce the sauce
• Simmer the mix down until it is nice and thick, and can support the weight of Mashed Potato. Then, drop in 30g of Unsalted Butter, then stir until completely dissolved, and turn off the heat
  

Mashed Potato

• Peel 500g of Maris Piper Potatoes, and chop into rough cubes around 3cm squared, then rinse
• Place the Potato cubes in a cooking pot filled with cold water, then bring to the boil on a medium heat, and simmer for around 15 minutes, until the weight of an inserted fork will cause the Potato to fall apart
• Strain the Potatoes in a colander, remove any excess water from the pot, then toss the Potatoes back in again
• Drop in 30g Fresh Milk, 30g Heavy Cream, 30g Unsalted Butter, 4g Salt and 2g Black Pepper, then mash like your life depends on it

Cottage Pie Assembly

• Once cooled, place the delicious Meat Sauce evenly at the bottom of a deep oven dish. Then carefully spread the mashed potato on top, then use a fork to create a textured pattern on the top of the pie
• At this point, the Cottage Pie is perfectly adapted for the freezer, just make sure to defrost it completely when needed
• Bake in the centre of the oven at 200℃ (390°F, Fan 180°C, Gas Mark 6) for 20-25 minutes until the lid becomes slightly golden, and pie juice starts to bubble slightly from the sides, then serve
• Indulge on the greatness of Cottage Pie of the Gods

Nutrition

Calories: 600kcal

Keyword Beef, Potato, Traditional

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A Few Trade Secrets when Creating the Cottage Pie of the Gods

Vegetables – The trio of celery, onion, and carrot has long represented the undercurrent of any great soup, stew or casserole. These three items alone will add body and an extra nuance to the flavor profile, so, rather than omitting any you hate, consider chopping them really small instead. On the other hand, anyone taking a specific offense to pea-kind, can omit them from the recipe completely.

Strong Real Ale – I’m a big proponent of adding alcohol to food, mostly because it can impart a complex flavour that is difficult to achieve through any other means. This recipe calls for a ‘Strong Real Ale’ because the deep bitterness will cut through the sauce much better than any of the lighter counterparts. As a result, look for a robust amber ale sitting at the sweet spot of around 6-7% abv. For this particular batch, I used a bottle of Greene King’s “Old Crafty Hen,” but feel free to experiment. Having said that, however, don’t go for anything too dark, save that for the ‘Impeccable Steak and Guinness Pie Recipe!‘

Consider getting cheesy – Despite its status as a complete meal, those with a bit more of an appetite can upgrade their experience with a little cheese. Prior to the final bake, grate a nice flavoursome block like mature cheddar, and liberally distribute over the top of the mashed potato.