steak cottage pie

Lindsey Bareham

This is cottage pie to get your teeth into, made with finely chopped skirt steak, the Cornish pasty meat, rather than minced beef. In every other respect, it’s the same winning formula of comfort food deluxe.

serves 4; prep: 35 mins; cook: 60 mins

175g onion
200g carrot
200g celery
40g butter plus 1 tbsp butter
1 tbsp vegetable oil
1 bay leaf
500g skirt steak
2 tsp flour
200ml stock or water
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
750g floury potatoes
150ml milk

Finely chop the onion, carrot and celery. Melt 1 tbsp butter in the oil in a spacious lidded sauté pan over high heat. Stir in the onion, carrot, celery, bay, ½ tsp salt and pepper and cook briskly for 5 minutes. Reduce the heat, cover and cook for 10 minutes, stirring half way through.

Following the lines of the meat, slice in long, thin strips then small dice. Increase the heat under the juicy, wilting veg, stir in the meat and toss to evenly brown. Dust with flour, stir briskly, add tomato and Worcester sauce, and stock.

Bring to boil, reduce heat, cover and simmer 20 minutes. Cook, stirring regularly, for a further 10 minutes uncovered or until thick but juicy. Season to taste. Pour into an oven dish to cool slightly
Peel, chunk, boil, drain and mash the potatoes into butter melted into hot milk. Swirl the mash over the meat with a fork. Bake at 200C/gas mark 6 for 30 minutes or until crusty and golden.

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