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Veal Cottage Pie with Cheesy Marmite Mash

Veal Cottage Pie with Cheesy Marmite Mash

By OcadoLifePublished on 27 February 2023Deeply savoury, this Veal Cottage Pie with Cheesy Marmite Mash ticks all the boxes when it comes to cosy comfort food. Chef, supper club host and From The Veg Patch author Kathy Slack has plumped for rose veal mince for a succulent filling, although lean beef mince will work too if you prefer. It’s a great recipe for batch-cooking – split into two pies, tucking into one now and freezing the second before baking. To cook, thaw in the fridge overnight and add 5-10 mins to the baking time. Serve with your favourite seasonal green veg.
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Time and servings

2 hrsTotal time
8Servings
15 minsPrep time
1 hr 45 minsCooking time

Ingredients

  • 2 tsp of olive oil
  • 800 g of british rose veal mince or lean minced beef
  • 3 echalion shallots, finely chopped
  • 2 bay leaves
  • 2 tbsp of tomato purée
  • 350 ml of red wine or beef stock
  • 1 tsp of worcestershire sauce
  • 900 g of king edward potatoes, peeled and quartered
  • 25 ml of milk, plus a splash, if needed
  • 1 tsp of marmite
  • 25 g of salted butter
  • 100 g of cheddar, grated
  • 250 g of frozen peas
  • 4 carrots, (approx. 375g), diced
  • 1 tbsp of rosemary, finely chopped
  • 3 garlic cloves, crushed or grated
  • 8 servings steamed veg, such as spring greens and purple sprouting broccoli (optional), (optional)

Method

  • Step 1

    Heat 2 tsp oil in a large frying pan. Season the mince and cook in 2 batches for 8-10 mins. Remove to a bowl with a slotted spoon.

  • Step 2

    In the same pan, cook the shallots in the meat juices on a low heat for 15 mins, until softened but not coloured. Add the carrots, garlic, rosemary, bay and a pinch of salt; cook for 5 mins more.

  • Step 3

    Stir in the tomato purée, then return the mince to the pan with the wine (or stock) and worcestershire sauce; simmer for 5 mins.

  • Step 4

    Cover; bubble for 40 mins, until thick. Add a splash of water if dry.

  • Step 5

    Meanwhile, cook the potatoes in boiling salted water for 15-20 mins. Drain and steam-dry. Preheat the oven to 220°C/200°C fan/gas 7.

  • Step 6

    Mash the potatoes with the milk, Marmite, butter and a third of the cheddar, until smooth. Season.

  • Step 7

    Stir the peas through the mince. Transfer to an ovenproof dish; spread with the mash. Scatter over the rest of the cheddar and bake for 20 mins until bubbling and golden. Serve with steamed veg, if you like.