Cottage Pie

Back in the day Cottage Pie was made with the leftovers of a Sunday Roast. The meat would be pulled or shredded, added to gravy with vegetables then topped mashed potato and sometimes cheese, then baked until crisp and golden. More often than not it is made with minced beef nowadays, which is something i tend to steer clear of unless i mince it myself. The thing is, Cottage Pie is so delicious that it's worth oven-cooking a brisket just for the job.

Pre-heat your oven to 140°c.

Ingredients:

For the brisket:
2kg of rolled brisket
2 onions - peeled and sliced
4 cloves of garlic
a handful of thyme
1 sprig of rosemary
1 glass of white wine

For the sauce:
2 large onions - peeled and sliced
2 sticks of celery - peeled and diced
2 carrots - peeled and diced
1 tblspn tomato puree
2 pints of dark beef stock
½ pint of red wine
a dash of worcester sauce
1 bayleaf
a large sprig of thyme, leaves only
2 tblspns vegetable oil
salt and black pepper

For topping:
1. 800g of peeled Maris Piper potatoes - cubed, cooked in boiling salted water until tender, drained and mashed. Season with salt and pepper then wrap and keep warm.
2. 150g of mild cheddar - grated.

Method:

For the brisket:
1. Line a deep roasting tray with tinfoil and add the the garlic, onions and thyme, sit the brisket on top and season well with sea salt and freshly milled black pepper. Gather up the edges of the foil, pour in a glass of white wine, then scrunch the foil together to completely seal. Place in the oven for five hours.

2. When cool enough to handle shred the beef using two forks, removing all fat and sinew. This can be done well in advance, even the day before you need it.

For the sauce:
1. Heat the oil in a saucepan, add the onions and cook until golden. Add the carrots and celery, cook for 1 minute then add the wine and cook until dry.

2. Add the tomatoes, stock, thyme and bayleaf, bring to the boil then simmer until reduced by half. Season well with salt and pepper.

Add the sauce to the brisket, stir well then pour into a large ovenproof dish. Top with mashed potato and grated cheese, place in the oven and bake until piping hot and golden on top.