Slow Winter Cottage Pie Recipe

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Slow Slow Cottage Pie
Serves10–12
SkillEasy
Total Time4 hours 30 mins
Katy McClelland
By
published
in Recipes

For a wonderful slow cooker recipe that you’ll want to try again and again, this take on a classic cottage pie is full of flavour thanks to the tasty mix of spices.

HOW TO MAKE SLOW WINTER COTTAGE PIE

Method

  1. Heat the oil in a large heavy-based casserole over a medium heat. Brown the meat in batches and set aside. Cook the onion and celery in the same pan for 5 minutes or until starting to brown. Stir in the flour. Add the carrots and garlic, coriander seeds and paprika and cook for another 2 minutes. Now add the red wine and allow to bubble for 1 minute before returning the meat to the pan along with the stock pot, chopped tomatoes and Worcester sauce. Bring to the boil then reduce to a low simmer. Cook for 3 hours 30 minutes or until very tender. Season well. You can freeze at this stage or store for up to 2-3 days in the fridge.
  2. Heat the oven to 180C, gas 4. Fill an ovenproof dish with around three-quarters of the mixture (freeze the leftovers) and top with the mash, covering evenly. Sprinkle over the cheese and breadcrumbs and cook for 30-40 minutes or until bubbling and browned.

Ingredients

  • 1tbsp oil
  • 1kg pork shoulder, cut into cubes
  • 1kg beef shin, cut into cubes
  • 3 medium onions, chopped
  • 2 sticks celery, chopped
  • 2tbsp seasoned flour
  • 500g Chantenay carrots, trimmed
  • 3 cloves garlic, crushed
  • ½tbsp coriander seeds, crushed
  • ¾tsp sweet smoked paprika
  • 500ml red wine
  • 1 Knorr vegetable stock pot
  • 2 x 400g cans chopped tomatoes
  • 4tbsp Worcester sauce
  • 2 x 400g packs of ready made mashed potato
  • 50g mature cheddar, finely grated
  • 2tbsp dried breadcrumbs
Katy McClelland
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).

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