30 December 2012,22:43 by

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Cottage pie with lancashire cheese and potato topping – perfect this for all! It can serve in any types of events and mainly satisfies your food cravings. Along with its excellent ingredients, minced beet, flour, softened butter and cheese is added for best food combinations.
Serves :

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 5/190°C/375°F.
  • Melt the dripping in a large saucepan and fry the beef for 10-15 minutes.
  • Add onions, carrots and rosemary fry for further 5 minutes and season it with salt and pepper.
  • Add the flour and cook for further 2 minutes.
  • Very slowly add the stock and port.
  • Finally add the Worcester sauce and tomato puree and cook for further 20 minutes, stirring every 4 minutes.
  • Blend in the peas and allow the mixture to cool.
  • Place the mixture in a deep pie dish and cover with the warm mashed potato, use fork to spread it evenly.
  • Dot with the softened butter and sprinkle with the crumbled Lancashire cheese and bake in the centre of the oven for 30 minutes.


  • 25 grams beef dripping
  • 500 grams roughly minced beet
  • 225 grams fat removed sirloin of beef, diced
  • 2 large onions, peeled and sliced
  • 2 carrots, peeled and diced
  • A pinch of fresh rosemary
  • Salt and freshly ground black pepper (to taste)
  • 50 grams plain flour
  • 275 ml Basic Beef Stock
  • 2 tablespoons port
  • 1 tablespoon Worcester sauce
  • 1 tablespoon tomato puree
  • 100 grams garden peas
  • 675 grams peeled, boiled, seasoned and mashed potatoes with a knob of butter
  • 25 grams butter, softened
  • 100 grams Lancashire cheese, crumbled

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