Tuesday, 23 April 2013

Wild garlic mash topped cottage pie - a English classic

It finally seems to be Spring here in Lancashire and the ramsons (wild garlic) is popping up in the hedgerow, later this week it St Georges Day, a celebration of all things English. So here's my contribution an English classic updated with a great foraged ingredient, the wild garlic mildly fragrances the mash and adds to the intense savouriness of the dish. Its also British Beef week as well and my cottage pie uses quality British steak mince as its base.


  • British minced steak
  • Onion
  • Beef stock ( I used essential cuisine)
  • Brown sauce / caramelised onion chutney
  • Freshly chopped parsley - fine
  • Slaked cornflour or gravy thickner (bisto or similar)
  • White potatoes
  • Butter
  • Wild Garlic - chopped finely


  • Firstly make your mash in the usual way by boiling your peeled potatoes until soft, for the last few minutes of cooking add your wild garlic to soften.
  • Once cooked drain through a sieve so as not to loose your wild garlic, add a good quantity of butter and mash until you have no lumps. Set aside.
  • Dry fry the mince in a large frying pan, until all coloured, now add the onion to the pan and cook using the fat that has come from the mince until slightly softened.
  • Add the beef stock to the pan until the meat mixture is just covered and simmer for 10 -15 minutes until the onions are soft, the meat is cooked and the gravy a little reduced, now add the gravy thickener to achieve the thickness of gravy you desire.
  • Pour the meat mixture into the dish you wish to bake it in, leave to cool for 10 minutes or so and then top with the wild garlic mash, leave your pie craggy so that when it bakes it has some lovely crispy bits.
  • Place on an oven tray and bake for 35-45 minutes at 180c until golden and bubbling
  • Serve with any side vegetable to your hungry family.

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