This cottage pie is a meal I always make more of so that I can freeze some. It is always handy to have. And if you want to change the topping you could try a cheesy mash. Simply Better Drinagh cheddar is very good.

Ask your butcher for the best-quality mince you can get. Sometimes I also use whiskey-smoked streaky bacon and it is very tasty and another optional extra is the chicken livers. They give a richness and depth of flavour that I love. Remember to keep some Worcestershire sauce in the cupboard. It is one of those sauces that is always useful.

Happy cooking,

Neven

Cottage pie with a twist

Serves four to six

2 tbsp rapeseed oil

50g (2oz) rindless streaky bacon, diced

1 small onion, finely diced

1 celery stick, finely diced

1 carrot, finely diced

2 garlic cloves, crushed

1/2 tsp soft fresh thyme leaves

1 bay leaf

1/2 tsp dried oregano

2 large vine-ripened tomatoes, chopped

1 tbsp tomato purée

2 tsp Worcestershire sauce

450g (1lb) lean minced beef

50g (2oz) fresh chicken livers, finely chopped (optional)

150ml (1/4 pint) dry white wine

600ml (1 pint) chicken or beef stock

For the topping:

1 cauliflower, cut into florets

2 eggs

2 tbsp cream

75g (3oz) cheddar cheese, grated

Sea salt and freshly ground black pepper

  • 1 Heat a large, heavy-based pan. Add two tablespoons of the oil and tip in the bacon. Cook for a couple of minutes until it is crispy and has released some natural fats, then add the onion, celery, carrot, garlic, thyme, bay leaf and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour, stirring occasionally. Add the tomatoes, tomato purée and Worcestershire sauce. Stir to combine and season to taste.
  • 2 Meanwhile, heat a large frying pan. Add a little of the oil and fry the minced beef in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Repeat until all the beef is browned. Drain off any fat and stir the meat into the tomato mixture.
  • 3 Wipe out the pan with some kitchen roll and add a little more oil, then fry the chicken livers until sizzling and lightly browned, if using. Tip into the minced beef and tomato mixture, then deglaze the frying pan with some of the wine, scraping any sediment from the bottom with a wooden spoon. Pour this wine, along with the rest of the wine and the stock, into the minced beef mixture, stirring to combine.
  • 4 Bring to the boil, then reduce the heat and simmer, stirring from time to time, for about one hour until the beef is completely tender. Season to taste. If the liquid reduces too much, top up with a little water. If time allows, leave to cool, then chill until the fat solidifies on the top. Carefully remove it and discard.
  • 5 To make the cottage pie, preheat the oven to 200°C (400°F/gas mark six). Place the cauliflower florets in a pan of boiling salted water and cook for six to eight minutes until tender but not mushy. Drain and place in a food processor. Add the eggs and cream and blend to a rough purée that retains a bit of texture.
  • 6 Spoon the mince into the bottom of an ovenproof dish and spread the cauliflower purée on top. Scatter over the cheese and bake for 25 to 30 minutes until bubbling and golden. Place directly on the table and allow everyone to help themselves.