Hibernation food - Cottage Pie.

The snow is back and it is f f f f freezing! This is the perfect dish for a cold winter evening.
(That was an unintentional rhyme, I hope that is not a crime.) Haha.

Ingredients

1 tbsp sunflower oil

1 large onion, peeled and chopped

3 celery sticks, chopped 

3 carrots, peeled, chopped

2 garlic cloves, peeled, finely chopped

500g beef mince

150 ml red wine

2 tbsp plain flour

500ml beef stock

300ml cold water

2 tbsp tomato puree 

1 tsp herbs (I used dry & fresh thyme)

1 dry bay leaf 

Splash worcestershire sauce

Salt & Pepper

For the topping

800g floury potatoes, peeled and cut in half 

40g butter

3 tbsp milk

Salt & Pepper

(Add cheese if you want. Cheddar goes really well with it.)

1.   Prep your onion, celery, carrots, and garlic. Preheat the oven to 200C.

2.   Add sunflower oil to a large pot/pan on medium heat. Gently fry your onion, celery, and carrots

      for 7-8 minutes or until the onion are soft and lightly colored. 

3.   Add your garlic and fry for another 2-3 minutes.

4.   Fry up the mince until browned and set aside. 

5.   Add the flour and tomato puree to the vegetables and stir in well. Add the wine and mix until there 

      are no lumps. 

6.   Add the mince to the mix, and gradually add the beef stock. Then add the water and herbs. 

7.   Bring the mixture to a gentle simmer, cover it with a lid and let it simmer for 25-30min 

     (stirring occasionally). 

8.   Season with worcestershire sauce, salt, and pepper. 

9.   Boil your potatoes until soft. Add the butter, milk, salt and pepper. Mash it all up. 

10.   Add your mince mix to a large ovenproof dish and cover it with your potatoes. 

11.   Into the center of the oven it goes, for about 25 min or until the potatoes are golden brown and the 

        filling is bubbling up around the edges. 

12.   Serve with a fresh salad, cooked green beans, or cabbage. And maybe some rustic bread. Delish!

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