Unadorned Wagyu Cottage Pie


500 g Wagyu beef mince
1 small onion, chopped
1 banana shallot, chopped
1 large carrot, diced
500 ml beef stock (I used a Knorr Rich Beef Stockpot cube but beef fresh stock would be ideal)
1-3 tbsp beef gravy granules
750 g potatoes
Milk (or cream)


1- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)

2- Place the mince, onion, shallot and carrot into an ovenproof casserole.

3- Add the stock and stir to mix well. Cover the casserole with a tight-fitting lid and place in pre-heated oven for 60 minutes. Once or twice give it a stir and check that there’s enough liquid and add a very little more stock but only if necessary.

4- Before the meat has finished cooking, boil the potatoes and mash them with a generous knob of butter and a little milk or cream. Note that you do not want runny mash: a stiff but malleable mixture is the aim.

5- Once the mince, etc. is cooked, stir in just sufficient gravy granules to thicken the mix and then carefully top with a thick layer of the mashed potato. Run a reversed fork over the top to create a ridged or latticed effect.

6- Return to the oven (lid off) for 30 or so minutes, a little longer if you want a crispy crust to form. Serve piping hot with your choice of vegetables.

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