Cottage Pie with Cheesy Spiced Cauliflower and Watercress

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M&S Food Traditional

4 serving

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Prep time: 30 mins

Cook time: 1 hr

Serves: 4

Try this recipe for the ultimate cottage pie, as served up by Michelin-starred chef Jean-Christophe Novelli on Cooking With The Stars, the TV cookery show brought to you by M&S Food. A few splashes of tangy Worcestershire sauce in the filling and a generous handful of punchy Cornish Cruncher Extra Mature Cheddar Cheese sprinkled on top make this a seriously tasty choice. Using a ricer and piping bag for the mashed potato will elevate your dish to restaurant quality looks, but if you don’t have them use a traditional hand-masher and spread the potatoes with a spoon then fluff up with a fork before baking.

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Ingredients Method

Ingredients

900g Maris Piper potatoes, peeled and quartered
125g unsalted butter
100ml double cream
2 garlic cloves, smashed
3 tbsp olive oil
2 brown onions, diced
2 carrots, peeled and diced
4 celery sticks, diced
5 thyme sprigs, chopped
2 rosemary sprig, leaves chopped
400g British minced beef
1 tbsp plain white flour
1 tbsp Worcestershire sauce
4 tbsp tomato purée
.125 Tabasco sauce
1¼ tsp smoked paprika
1 tbsp English mustard
200ml red wine
100ml chicken stock
125g British garden peas
60g fresh breadcrumbs
220g Cornish Cruncher Extra Mature Cheddar Cheese, grated
1 cauliflower, broken into large florets
¼ tsp cayenne pepper
¼ tsp ground nutmeg
¼ tsp garlic granules
2 tsp runny honey
50g parmesan, grated
3 tbsp vegetable oil
30g toasted pine nuts
20g mozzarella, chopped
200g watercress
1 tbsp extra-virgin olive oil

Method

Step 1

Heat the oven to 200°C/ 180°C fan/ gas 6. Put the potatoes and 1 tbsp salt in a large pan of water, bring to the boil and cook for 15-20 mins until tender. Drain and leave in the colander for 1-2 mins to steam dry.

Step 2

Push the potato through a potato ricer (or sieve) into a large bowl. Add the butter, stir in the cream and add the smashed garlic to infuse. Season with salt and pepper to taste. Cover and keep warm for 30 mins, then remove the smashed garlic and scrape the mixture into a piping bag fitted with a wide nozzle then set aside.

Step 3

Heat the 3 tbsp olive oil in a large saucepan or frying pan, add the onion, carrots, celery, 4 thyme sprigs and 1 rosemary sprig. Season with salt and freshly ground black pepper then sauté over a medium heat for about 10 mins until softened.

Step 4

Increase the heat and add the minced beef. Brown for a few minutes, then reduce the heat and cook for 5 mins. Stir through the flour and cook for 1 min.

Step 5

Add the Worcestershire sauce, tomato purée, a few drops of Tabasco, mustard, 1 tsp smoked paprika and wine to deglaze. Pour in the stock and cook for 10 mins.

Step 6

Stir in the peas and taste to check the seasoning. Evenly transfer the beef mixture into 4 individual pie dishes, large ramekins or one large baking dish, about 20 x 30cm.

Step 7

Pipe dots of mashed potato on top of the beef, starting in the centre. Sprinkle a thin layer of breadcrumbs on top of the potato, followed by 200g grated cheddar. Bake in the oven for 15-20 mins until golden and bubbling.

Step 8

Meanwhile, for the cauliflower: put the florets into a large saucepan of boiling water for 4 mins. Drain and set aside.

Step 9

In a small bowl, add the remaining spices, honey, remaining chopped thyme and rosemary sprigs, parmesan, vegetable oil and season with salt and freshly ground black pepper. Toss the cauliflower florets in the dressing and put on a baking sheet. Drizzle over any remaining dressing and sprinkle with the pine nuts. Roast for 5 mins. Top with the remaining 20g cheddar and bake for a further 5 mins.

Step 10

Just before serving, toss the watercress with 1 tbsp extra-virgin olive oil, salt and freshly ground black pepper and place on top of the baked cauliflower. Serve with the cottage pie.

Tips or serving suggestions

Infusing time: 30 mins. Make the mashed potato topping and beef filling, allow to cool then assemble, cover and chill up to a day before completing the recipe to serve.