Florian once said  that my cottage pie is the best one he’s ever had. I reckon the one I’ve made tonight was best ever. Someone on telly has given me the idea of a parsnip mash, I’ve done half and half with the potatoes, it made the topping deliciously creamy and… sweet.

My meaty filling varies on whatever I have in the fridge. Today I fried up a red onion, a carrot, a courgette, some cherry tomatoes, green peas,then of course the minced beef ( not from Sainsbury’s, Florian has found a piece of bone in his 🙁  ).I add a generous splash of red wine, some Worcestershire sauce, some beef stock and some ketchup. And I let it all bubble away until the beef is lovely and soft and all has a nice rich texture and colour. Tasting it all the way is essential, it ahs to be nice and rich to be in contrast with the mash.

My mash is a messy one, but well worth the effort. It is all squeezed through the ricer, I add some butter, season with salt and pepper and work it with a wooden spoon until smooth.

All that is left now is transfer the meat mixture into the baking dish, cover with a layer of mash and bake off, until  it begins to brown slightly. You want it slightly crispy on top. I don’t think adding cheese on top is such a good idea, no need, if you make a nice mash.

We’ve managed the whole thing this evening….. 🙂