Cottage pie with pumpkin mash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cottage pie with pumpkin mash By You Magazine - December 30, 2018 This cottage pie with pumpkin mash is a hearty, filling meal that the whole family will enjoy. Chris Alack SERVES 6 FOR THE BEEF FILLING 25g unsalted butter 1 tbsp good olive oil 2 slim carrots peeled and thinly sliced 2 sticks celery heart trimmed and thinly sliced 1 onion peeled and finely chopped 2 tbsp fresh oregano or marjoram leaves or 1 tbsp soft thyme leaves 1kg good-quality minced beef 1 x 400g tin chopped tomatoes 200ml red wine 2 tbsp tomato purée 2 tsp worcestershire sauce sea salt and black pepper FOR THE MASH 1.2kg pumpkin flesh trimmed weight 2 tbsp olive oil 50g butter plus a knob for the top freshly grated nutmeg to taste 3 tbsp coarsely chopped flat-leaf parsley 1. For the beef filling, heat the butter and oil in a medium pan over a medium heat, add the vegetables and herbs and fry for 6-8 minutes, stirring occasionally until softened and lightly coloured. Add the beef, turn up the heat and cook, stirring occasionally, until it changes colour. Add the remaining filling ingredients, bring to a simmer, then cook over a very low heat for 50-60 minutes, stirring occasionally to prevent sticking, until nearly all the juices have been absorbed. Skim off any surface fat. Season the filling to taste and transfer it to a baking dish at least 2 litre capacity (for example measuring 20cm x 30cm). Preheat the oven to 210C/190C fan/gas 6 1⁄2. 2. For the mash, cut the prepped pumpkin into chunks, place in a large pan with a couple of centimetres of water and simmer over medium heat, covered, for 15-20 minutes or until tender. Drain in a sieve, press out the excess liquid, transfer to a large bowl and coarsely mash using a fork. Fold in the remaining mash ingredients one by one. Smooth the mash over the filling, sculpting the surface into rough peaks with a spoon. 3. Bake the pie in the preheated oven for 45-50 minutes. Heat the grill to high, dot the pie with a little extra butter and pop under the grill briefly until the mash is golden at the tips. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved