12 dashes of Tabasco<span class="trademark">®</span> transform this cottage pie into a spicy delight.
- 700g floury potatoes, peeled and cut into even chunks
- 150ml milk, heated
- 50g butter
- 2 tbsp oil
- 1 onion, peeled and finely chopped
- 700g good beef mince
- 300ml beef stock
- 300ml red wine
- 1 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper
- 12 drops Tabasco®
- 50g Cheddar cheese, grated
Cook potatoes in lightly salted boiling water until tender. Drain and leave for a few minutes before mashing until smooth with warmed milk and butter.
Heat oil in a non-stick pan and gently fry onion over low heat until softened. Transfer to a sauté pan.
Add mince to the pan in batches and fry to brown. Don’t crowd the pan or the mince will stew, not brown. Transfer to onions and stir.
Pour over beef stock and wine, add parsley and bring to bubbling. Turn down to simmer - with the lid off - until sauce has reduced.
Season with salt and freshly ground black pepper and Tabasco®.
Pour into a baking dish. Top with mash leaving it slightly rough, then sprinkle over grated cheddar.
Bake in a pre-heated oven Gas 6/200°C for around 25 minutes until heated through and top is bubbling with melted cheese.
Recipe courtesy of Tabasco®