Rarebit cottage pie

Name: Rarebit cottage pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 1 tbsp Vegetable oil; 200 g fresh or frozen Cooks’ Ingredients Soffritto Mix; 750 g pack British beef mince, 15% fat; 2 tbsp essential Waitrose Tomato Puree; 2 tbsp plain flour; 250 ml golden ale (such as Badger Tangle Foot); 1 beef stock pot; 4 sprigs fresh thyme, or ½ tsp dried, plus extra to serve (optional); 2 tsp Worcestershire sauce; Peas or cabbage, to serve (optional)

A comfort food classic, this cottage pie takes inspiration from Welsh rarebit with a rich beef and ale filling topped with creamy, cheese and mustard mash. Great with peas or shredded cabbage – or both.

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Serves6
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Vegetable oil
200g fresh or frozen Cooks’ Ingredients Soffritto Mix
750g pack British beef mince, 15% fat
2 tbsp essential Waitrose Tomato Puree
2 tbsp plain flour
250ml golden ale (such as Badger Tangle Foot)
1 beef stock pot
4 sprigs fresh thyme, or ½ tsp dried, plus extra to serve (optional)
2 tsp Worcestershire sauce
Peas or cabbage, to serve (optional)

For the mash topping

1kg King Edward potatoes, scrubbed and cubed
100ml milk
50g butter
2 tsp English mustard
100g extra mature Cheddar, finely grated

Heat the oil in a large pan and cook the soffritto for 5 minutes until starting to soften. Add the mince, increase the heat and cook for 5 minutes more until nicely browned.
Stir in the tomato purée and flour, then cook for 1 minute more, stirring continuously. Pour in the ale and allow to bubble vigorously for a couple of minutes. Add the stock pot, thyme and 250ml water, stir well and simmer for 20 minutes until the mince is tender and the sauce is thick and glossy. Season to taste and add a few dashes of Worcestershire sauce.
Meanwhile, for the mash, put the potatoes into a pan of salted water and bring to the boil. Lower the heat and simmer for 12-15 minutes until tender. Warm the milk and butter in a microwavable jug or small pan. Drain the potatoes and return to the pan. Mash well, then beat in the butter and milk to form a smooth mash. Mix in the mustard and most of the cheese and season to taste.
Preheat the grill to medium. Put the cottage pie filling into a 2L ovenproof dish and spoon the mash over the top. Scatter over the reserved cheese and grill for 8-10 minutes until golden brown. Serve with peas or shredded cabbage and garnish with a little chopped thyme, if liked.

Typical values per serving when made using specific products in recipe