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Beef cheek and heart cottage pie

By January 31, 2017 , , , ,

Another seasonal favourite during the cold weather is my take on cottage pie which I call "Shepherds pie". I know the purists (aka my other half) amongst you will complain about naming conventions, but it is what my mother called it, so the name stuck. 
I prefer it with beef and yes it should be called cottage pie, but old habits die hard and I'm sticking with it! 
I like to use lesser known cuts of meat and this recipe is no exception. I've used minced beef cheek and heart which gives the gravy base a meatier flavour. 

Meat base
1 onion chopped
1 medium carrot diced
1 stick celery diced
250g beef cheeks minced

200g beef heart minced
150ml beef stock

100ml red wine
10ml worcestershire sauce
1 heaped teaspoon cornflour mixed with a small amount of water 

Salt and pepper to season
oil for frying

Sauté the onion and carrot on a low heat until soft
Remove the veg from the pan 
On a medium heat cook the mince mix until brown
Place all the sautéed veg back in the pan, add the stock and simmer for 15 mins
Add the worcestershire sauce and stir through
Thicken the sauce with the cornflour, ensure to stir well to avoid lumps
Season to taste
Place in a casserole dish and allow to cool
If cooking on the BBQ then place the ingredients in a cast iron skillet or baking pan

Mash topping
300g boiled potatoes (I put these through a ricer to get a smooth consistency)

100g boiled celariac (put through a ricer, like you did with the potatoes)
50g butter melted
50ml milk warmed
Salt and pepper to season

Mix all the ingredients together until you get a smooth mash, season to taste

To finish the pie

Top the meat sauce with the mash
Place into a hot oven at 180c fan, 190c normal for 30 mins
If cooking on the BBQ then set up for indirect cooking and cook at 180c for 30 minutes

If you like you can top the pie with grated cheese, my preference is a mature cheddar, I use about 100g and then place the pie under a hot grill until the cheese has melted.

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