Cottage pie

Cottage pie is an all-time classic and the greatest of comfort foods. Use your leftovers from your Sunday Roast to put together this warming dish.

1 hour 30 mins

4

Medium

Filling:
• 500g of left over Field & Flower roast beef (topside, silverside, top rump, rib)
• 1 large red onion, finely chopped
• 2 large carrots, finely chopped
• 1 stick of celery, finely chopped
• 3 tomatoes, chopped
• 5 sprigs of fresh thyme, leaves picked
• 3 sprigs of rosemary, leaves picked & finely chopped
• 150ml beef stock, preferably homemade
• A glug of red wine or port
• Olive oil
• Sea salt & freshly ground black pepper

Mash:
• 1 large celeriac
• 1 can of butter beans
• Olive oil
• Sea salt & freshly ground black pepper
• 50g Field & Flower Barber's 1833 Vintage Cheddar

1. Preheat oven to 180°C/Gas 4.

2. Peel and cube the celeriac and boil in water until soft. Drain and put to one side. Fry the onion, celery and carrot in a saucepan with olive oil, the herbs, salt and freshly ground black pepper, on a low heat for a few minutes.

3. Add the tomatoes to the pan and put the lid on. Leave to cook for about 10 minutes, until the carrots are al dente. With the leftover beef, either chop or whizz in a food processor until it vaguely resembles cooked mince.

4. Add the meat to the pan of vegetables, followed by the stock and red wine. Replace the lid and leave to bubble away, for no longer than 5 minutes.

5. Put the drained butter beans and some olive oil in a food processor and blend until smooth. Add the cooked celeriac and pulse until combined. Season to taste (not too much salt as you will get that from the cheese).

6. Spoon the beef mixture into mini casserole dishes, or one large dish, and top with the celeriac mash. Use a fork to create some peaks – one of the best things about a cottage pie is the crispy bits on top!

7. Break some small chunks of cheddar and push into the mash, then top with grated cheddar. Put the dish(es) on to a baking tray and place into the oven for 30 minutes, or until golden on top.