Mustard crust cottage pie

Brian Turner

“Growing up in Yorkshire, I was taught from an early age to think about where our meat comes from. Not only does higher welfare mean that the animals have a better life, but in my opinion it also makes for better quality and taste. And we should support the farmers who show such commitment to their animals!”

This is such a delicious variation of the British classic.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4–6

Ingredients:

2 tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
650g / 1¼lb Freedom Food labelled minced beef
1 small swede, peeled and diced
2 large potatoes, peeled and diced
2 tbsp Worcestershire sauce
1tsp wholegrain mustard
600ml / 1 pint beef stock
225g / 8oz tomato concasse
seasoning
8 / 10 slices white bread
125g / 4oz butter, softened
25g / 1oz Dijon mustard

Method:

Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

Heat the oil in a large pan, add the onions and garlic and cook over a moderate heat until softened and starting to colour. Add the mince, breaking up any lumps. Cook until browned. Remove from the pan and put to one side.

Add the swede and potatoes to the pan and cook until lightly coloured. Return the meat to the pan and add the Worcestershire sauce and wholegrain mustard.

Add half the stock and bring to the boil, simmer gently, stirring regularly.

Add the remaining stock as it dries out, keep moist but not wet.

When cooked, add tomatoes, season and cook for a further 10 minutes. Spoon the mix into an ovenproof dish.

Cut bread into 5cm / 2 inch circles. Mix the butter and mustard and spread evenly over one side of the bread. Lay the bread carefully on top of the mince, butter side up.

Cook in the oven for 10–20 minutes until the buttered bread is a light golden brown.
Serve immediately.

All recipes published in the Freedom Food Celebrity Recipe Collection 2009.