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Cottage Pie

Recipe Submitted By: bakingmad

Everyone’s favourite dish made even more wonderful with a dash of Tabasco sauce.

700 grams	Potatoes (peeled and cut into chunks)
150 ml	JUST MILK (heated)
50 grams	Butter
2 tbsp	Oil
1	Onion (peeled and finely chopped)
700 grams	Mincemeat
300 ml	Beef Stock
300 ml	Red Wine
1 tbsp	Parsley (fresh, finely chopped)
1 pinch	Salt
1 pinch	pepper
12	TABASCO Sauce (drops)
50 grams	Cheddar Cheese

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Cook the potatoes in lightly salted boiling water until tender. Drain and leave for a few minutes before mashing until smooth with warmed milk and butter.
Heat oil in a non-stick pan and gently fry onion over low heat until softened. Transfer to a sauté pan.
Add mince to the pan in batches and fry to brown. Don’t crowd the pan or the mince will stew, not brown. Transfer to the pan with the onions in and stir.
Pour over beef stock and wine, add the parsley and bring to the boil then turn down to simmer - with the lid off - until sauce has reduced.
Season with salt and freshly ground black pepper and add a dash of Tabasco.
Pour into a baking dish. Top with mash leaving it slightly rough, then sprinkle over grated cheddar.
Bake in a pre-heated oven Gas Mark 6 / 400°F / 200°C for around 25 minutes until heated through and top is bubbling with melted cheese.