Cottage Pie

This is another one of the recipes tucked away in the “children” section of Nigella’s How To Eat but which, as an adult, I would most happily eat.

Although it’s notionally a pie the assembly is a bit different. Chop the carrots, onions and celery and soften them in a pan. Add the chopped onion and then sliced mushrooms. When cooked, add the beef mince and when it’s cooked add a good slosh of marsala, another of Worcestershire sauce (or soy sauce) and a small tin of chopped tomatoes, pop a lid on it and simmer for about half an hour.

Once it’s done, top with mashed potato and put under the grill to crisp the top, then serve up. It’s a wonderfully filling and homely meal. I also added a few frozen peas whilst it simmered – partly to increase the vegetable count but also because the moisture from them helped stop the filling from burning to the pan as it simmered.

The end result was lovely and calming. Could have used a bit of salt and pepper – that probably wouldn’t have been an issue if I’d used soy sauce instead of Worcestershire, but I like the tang which comes from the latter.