The Perfect Wagyu Cottage Pie
Ingredients
Oil, for cooking
2 medium red onions, peeled and chopped
3-4 tablespoons balsamic vinegar
2 carrots, peeled and cut into small cubes
1 stick of celery, trimmed and chopped (optional)
2 sprigs of fresh rosemary, finely chopped
700-750g Wagyu mince
2 large squidges of tomato puree
3-4 tablespoons Worcestershire sauce
200ml Madeira or a good red wine or beef stock
Salt and freshly ground black pepper
1 bay leaf
Method
Heat some oil in a large pan, add the onions and cook for a few minutes until they are soft. Add the balsamic vinegar, turn up the heat and cook until all the vinegar is evaporated – this adds a little extra flavour. Add the carrots, celery, if using, and rosemary, then stir it all together and cook for a couple of minutes. Add the Wagyu mince, break it up with a wooden spoon and cook it until the meat has turned from pink to brown.
Preheat the oven to 180ºC, (fan 160ºC), 350ºF, Gas Mark 4. Add the tomato puree, Worcestershire sauce, wine or/ and stock, salt and pepper and the bay leaf and simmer for 30 minutes
Meanwhile, for the mashed potato, put a large pan of salted water on to boil until they are nice and tender and a knife can glide through them easily.
Drain the potatoes, then return them to the pan. Mash the potatoes until smooth, then add the cream, butter, salt, pepper and nutmeg, if using, and mix well together. Make a well in the centre of the potatoes, drop in the butter and wait until it melts, then remove the pan from the heat and add the rest of the ingredients, mixing well. Taste, adjust the seasoning, add more butter if needed, then set aside.
Tip the meat mixture into the casserole dish. If you find that there is too much liquid at this stage, use a slotted spoon to transfer the meat to the casserole dish. This lovely leftover gravy can be used to pour over the shepherd’s pie once it is cooked.
Dollop the mash on top and fork it through to make a pattern. Cook the shepherds pie in the oven for 20-30 minutes. While not strictly authentic, a large handful each of grated cheese and breadcrumbs sprinkled over the top prior to baking is a delicious.
Adapted from a Lorraine Pascale recipe
