Cottage Pie

Serves: to serve 4 - 6

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr 15 mins

1 tablespoon - duck (or goose) fat

1¼ lb - lean minced beef (ground beef)

2 medium-sized - onions

1 tablespoon - plain flour (all purpose flour)

¼ pint - beef stock *

1 large - carrot

1 stick - celery

2 teaspoons - Worcestershire sauce

- salt and pepper

1½ lb - potatoes

up to ½ cup - milk

2 tablespoons - butter

Heat the duck fat in a saucepan and quickly fry the mince until browned (you may need to do this in batches). Set aside as it browns. Meanwhile, peel and finely chop the carrot and finely chop the celery.
Peel and slice the onions and fry them gently in the fat left from the beef until they have softened but not coloured. Stir in the flour and cook gently for 1-2 minutes stirring all the time. Very gradually add the beef stock, stirring to avoid lumps from forming, then increase the heat and continue to stir until the mixture boils.
Reduce the heat and simmer for 2-3 minutes until the sauce thickens. Stir in the mince, the chopped carrots and chopped celery, cover the pan and allow to simmer for 20 minutes. Season well with salt and freshly ground pepper then replace the lid and simmer for a further 10 minutes until it is cooked through and tender. In the meanwhile, cook the potatoes as described in Creamed Potatoes.
Place the meat and its sauce into a lightly greased pie dish and then cover with the creamed (mashed) potatoes to form two separate layers. Score a pattern on the surface of the potatoes using the back of a fork then place the dish into a preheated hot oven at Mk 7 - 425ºF - 220ºC for about 10 minutes until browned on top. Serve hot either on its own or with a few peas for a most satisfying meal.
* If you have don't have the time or inclination to make a beef stock, you can substitute a beef stock cube dissolved in 5 fl oz (150ml - ¼pt) of hot water.