Charlotte’s Cottage Pie


Preparation time: 1 hour
Cooking time: 40-45 minutes
Serves: 4 people


6 banana shallots finely sliced

180g of merchant gourmet whole chestnuts
Garlic oil
Knorr rich beef stock pot
450g of field&flower course cut beef mince
Worcester sauce
Red wine
Half a butternut squash
1 large potato
Knob of butter


1.Pre-heat the oven to 180c. Cut your potatoes and butternut squash into even sized pieces, and put into a large pan of cold salted water. Let the water boil and then simmer until soft.

2. While this is happening, heat a glug of garlic oil and a splash of water in a pan and soften the shallots.

3. Add the beef to the pan and brown the meat, add some wine and a few dashes of Worcester sauce and stir.

4. Add the chestnuts.

5. Put the stock pot into the pan and let it melt in, simmer. If it looks dry add a little water and let it cook down.

6. Drain the butternut squash and potatoes and mash with a knob of butter.

7. Put the meat into an oven proof dish and top with the mash. Run a fork over the top to create little ridges in the mash.

8. Place in the oven and cook for about 40/45 mins, until the mash is crispy.

9. Serve with green veg.


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