Slow Cooked Cottage Pie with Root Veg Mash

Slow Cooked Cottage Pie with Root Veg Mash

This is one of those things I make for the first time in the hope that all the stars aline and well, quite frankly it all goes rather well and we end up with a new epic favourite dinner.

This requires a *little* more effort than I would usually put in because I made it over two days so I guess it felt a bit long, but if you are more organised than me, there is absolutely no reason why you couldn’t do it all in one day.

The beef I done in the slow cooker (I am fast falling very in love my slow cooker this autumn) and cooked it for 8 hours so if you popped it on first thing in the morning then you will be fine!!

This amount made enough to feed all of us with enough leftovers for everyone to eat it again the next day so basically bloody loads.

  • 500g diced Braising Steak
  • 1 Onion diced
  • 2 Carrots sliced
  • 2 Celery sticks sliced
  • 3 tbsp Plain Flour
  • 3 Beef Oxo cubes
  • 1/4 tsp Rosemary
  • 1/4 tsp Thyme
  • 750ml of Water
  • Salt and Pepper

For the Mash

  • 2 Sweet Potatoes
  • 2 Carrots
  • 1 Swede
  • 2 Parnsips
  • 1 Egg
  • 60g Mature Cheddar
  • Salt and Pepper

Pop the Beef into a bowl with the Flour, Oxo and Herbs and give it all a good coating.

Put the whole contents of the bowl and diced onion into a slow cooker, mix with the 750ml of water. Turn onto Medium and cook with the lid on for around 7 hours.

After 7 hours ish, remove the lid and add the Carrots and Celery. Cook for 1 hour with the lid off allowing the Gravy to thicken.

Check the seasoning and add Salt and Pepper to taste. Transfer into an oven proof dish and cover with cling film pushed down onto the Beef, chill either over night or as long as possible. (I find putting the Mash onto cold Beef easier as it’s less likely to sink! But doesn’t have to be cold!)

For the Mash, peel and chop up all the root veg. I chop the sweet potato and parsnip into fairly large pieces and the carrots and swede smaller so that I can cook them all together in one pot and they ready at the same time… for anyone completely clueless, I Chopped the potato and parsnip around the size of a roast potatoe and the swede and carrot into around half the size of that (god I really hope this makes sense 😂)

Bring to the boil in salted water then simmer until cooked, which should take around 20 minutes.

Drain and mash then add in 60g of grated cheddar and 1 egg then mix thoroughly. Add salt and pepper to taste.

Spread evenly over the beef, then pop into a preheated oven on 180′ for 30 minutes.

And that’s it!

We had it with Savoy cabbage with a little butter and a lot of black pepper on it (YUM).

And I’m very pleased to say Isla loved the top and Abbie loved the bottom, so in my eyes that’s a success!!

Hope you enjoy!

L x

Leave a Reply