Slow Winter Cottage Pie Recipe

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serves:

10 - 12

Skill:

easy

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

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

Method

  • 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.

  • 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.

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