I don’t think you can beat a cottage pie. This is a tried & tested recipe I use on a regular basis with some gluten free substitutions. Served with a green salad, this recipe will serve 6-8 depending on your portion sizes. You’ll need a large pie dish for this one . For an extra special kick I add some chili sauce to the meat and garlic butter to the mash.
What you need:
 For the mash
 8 medium potatoes
25 g Butter (I substituted 10g of the butter with some home made garlic butter)
200-250ml Milk
 For the pie filling
1kg Good Quality Mince (2 454g packs you would get in the supermarket)
4 Carrots, diced
3 Celery sticks, diced
1 large Onion, diced
2-3 Garlic cloves, smashed
1 small glass of red wine
1 tbsp Tomato Puree
700ml Beef stock (I use Knorr GF stock)
3-4 tbsp Worcestershire sauce (I use the GF Tiger Tiger one)
2 tbsp of hot sauce (I use Thai Gold Sriracha sauce)
3 tbsp GF plain flour (I use Doves farm)
Mixed herbs, Thyme and Salt & Pepper to taste.
This is how we do it
1. Sauté the mince until brown. I use around 2 tbsp of rapeseed oil for this.
2. Add the carrots, celery, onions and garlic and leave to cook and soften for 10 minutes.
3. Next, add the flour and tomato pureé, again leave to cook for 10 minutes on a medium heat.
4. Add the wine and mix. Once the wine has reduced a little, add the stock, Worcestershire sauce, chilli sauce and herbs to taste. Herb wise – I go with around 2 tbsp of mixed terms, 2 of thyme and salt and pepper to taste.
5. Cover the mixture and leave to simmer for around 30 -45 minutes, checking  and stirring frequently. You’ll know it’s ready when the gravy has thickened and covers the meat.
6. While this is happening, make your mash by boiling peeled potatoes and mashing together with milk and butter. Season to taste.
7. Cover the meat with the mash, making some trails with your fork along the top.
8. Cook at 180C for around 30 minutes until the top is browning.
