Cottage pie

• Brown the minced beef properly: When cooking the minced beef, make sure it gets browned evenly. This adds rich flavour to the filling. Avoid overcrowding the pan, as it can cause the meat to steam instead of brown.
• Thick beef filling: Let the filling simmer and thicken before assembling to ensure it’s not too runny. If the filling is too watery, the mashed potatoes can absorb the excess liquid, becoming soggy and losing their structure.
• Baking potatoes for mash: Make sure they’re not overcooked. You want them soft but still firm enough to scoop out easily. This method results in a fluffier, drier mash compared to boiling, which helps achieve a creamier texture.
• Use warm milk and butter for mash: To keep your mashed potatoes creamy and smooth, warm your milk and butter before mixing them into the baked potato. This helps prevent the mash from becoming too dense.
• Spreading the mash: Start by placing the mashed potatoes in the centre of the pie, then gently spread them outward with a fork in a circular motion. Use a light hand to avoid pressing too hard, and create a textured surface by making ridges or swirls with the fork. For a smoother top, use the back of a spoon before baking.
• Rest the pie: After baking, let the pie sit for 5–10 minutes before serving. This allows the filling to set slightly and makes it easier to slice.

• Using minced lamb is a very common replacement for minced beef. Using minced lamb is known as shepherds pie.
• If you prefer a more robust flavour, you can swap some stock with additional red wine. Conversely, if you don't want to use any wine, replace with an equal amount of stock.
• Vegetable stock can be used instead of beef stock for a lighter flavour.
• Horseradish can be used for a bit more heat and sharpness in the filling.
• Other herbs such as oregano can be used as well. Experiment with different combinations.
• Other variations of potatoes such as Russet or King Edward are best but any variation of white potato will be good.

Allow the cottage pie to cool completely before storing to prevent condensation inside the container, which can make the filling watery.

• Refrigeration: Cover the dish with a lid or plastic wrap and store it in the fridge for up to 3–4 days.
• Freezing: If you want to freeze the cottage pie, store it in an airtight container. It can be frozen for up to 3 months.

From frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

• Microwave: Quickly re-heat the cottage pie in a microwave however this will lead to less crispy cheese on top as well as a more wet filling.
• Oven: Pre-heat the oven to 180°C. Cover the cottage pie with foil to prevent the top from burning, and heat for 25–30 minutes or until piping hot. Remove the foil for the last 5–10 minutes to crisp the top.