Blacky’s Bloody Delicious Cottage Pie
Our winemaker Hadyn isn’t just a wiz in the winery — he’s also a pretty damn good cook! Try his recipe for a winter warmer cottage pie. It’s super easy and pairs perfectly with our L’Amante Nebbiolo.
Ingredients
- 500g beef or lamb mince
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 4 spring onions, finely chopped
- 1½ cups red wine
- 1 tsp oregano (fresh or dry)
- 1 tsp rosemary (fresh or dry)
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- 1 cup peas (fresh or frozen)
- 1 tbsp seeded mustard
- 4 large potatoes, peeled and cubed
- 1 tbsp butter
- Dash of milk
- 1 tbsp flour
- 1 beef stock cube
- Salt and pepper to taste
- ½ cup grated cheese (cheddar or any melting cheese)
Method
Step 1. Select the red wine you’re going to use in the recipe. This is the most important bit because you’re going to drink it too — pour a glass and enjoy whilst you’re cooking. Hadyn’s number one top tip: always cook with something you would drink!
Step 2. Preheat oven to 200°C and finely slice the celery, spring onion and carrots.
Step 3. In a large pan over medium heat, add a good slurp of olive oil and cook the veg until soft.
Step 4. Add the beef mince and cook until browned, breaking it up with a spoon as it cooks. Chuck in the herbs — fresh is best but not always practical.
Step 5. Add a good slug of red wine (a cup or so). When that simmers down, add a tablespoon of flour, the beef stock cube (dry and crumbled) and peas. Give it a good stir and turn the heat down.
Step 6. Chop and boil spuds. When soft, drain, add butter, a dash of milk and a spoonful of seeded mustard and mash ’em.
Step 7. Grate a good handful or two of cheese.
Step 8. When the meat mix has cooked down, taste and add salt and pepper if needed. Pour into a baking dish, spread the mash on top, sprinkle cheese and chuck it in the oven until golden brown.
Step 9. Serve with steamed vegetables or a fresh salad — or simply enjoy it with the leftover wine!
