Mary Berry has shared a plethora of recipes throughout her career, including many easy dinner options. This cottage pie recipe is no different, requiring just a few easy steps to create a delicious dinner. The recipe notes from BBC Food said: “Give an everyday classic a makeover with venison mince.
“Rich with red wine, this dish is smart enough for casual suppers with friends.” It serves six people and bakes in under an hour, making it perfect for a weeknight dinner.
Ingredients:
Two tablespoons of oil, for frying
Six rashers of smoked streaky bacon, chopped
One large onion, finely chopped
One large carrot, finely chopped
Two sprigs of rosemary, leaves picked and chopped
600g venison mince
One heaped tablespoon of plain flour
300ml red wine
500ml beef stock
Salt and pepper
For the topping:
1kg potatoes, chopped into 2cm cubes
Knob of butter
Splash of milk
Method:
Heat the oil in a large deep, lidded casserole or heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside.
Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden brown, breaking it up as you stir.
Sprinkle in the flour and cook for one minute, stirring. Gradually add the wine, stirring constantly, and boil for a few minutes until the liquid volume has reduced by half.
Add the stock and the cooked bacon, bring to a boil, and season with salt and pepper, stirring for 5 minutes. Cover and simmer for around 40 minutes or until tender.
Preheat the oven to 200°C/180°C Fan before spooning the mince into a three-litre ovenproof dish. Set aside to cool.
To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth.
Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes, or until golden brown and bubbling.
