Sluttishly Savoury: Asparagus cottage pie

One writer, one nurse/web designer, one aspiring artist and one street-dance obsessive makes for a busy household. Whilst I would love to cook from scratch every night for my ravenous family, my schedule doesn’t always make that a possibility. However, that’s not to say that I don’t make provisions to ensure no one goes hungry. Mammoth meals that can be enjoyed immediately and frozen in portion-sizes mean we can all eat well, even if we don’t get in until 10pm.

Sometimes simple is best, and a classic cottage pie made with some good-quality mince (I’ll only get meat from my local butcher, who provides locally-sourced meat and even supplies the kitchens of my daughters’ school) can often be just what the doctor ordered.

You’ll need:

• 750g minced beef
• Three or four large potatoes (baking)
• Two medium onions
• Three large garlic cloves
• 10 baby carrots
• Bunch of fresh asparagus
• Tomato puree
• Two large pinches of dried oregano
• Handful of fresh parsley (chopped)

For the gravy:

• Plain flour (handful)
• Large knob of butter
• Tablespoon of Marmite
• Juices from the cooked mince
• Stock cube and boiling water

Make it!

The filling:

• Pre-heat your oven to 225°C and get your potato water on the boil. You can consider a new haircut whilst you do this, if you like.
• Chop your garlic and onions and slam them in a frying pan with a little olive oil. Whilst they are sweating, cut your carrots and asparagus into decent chunks (too small and they’ll get lost amongst the flavours).
• Get your peeled, quartered potatoes in their water, adding a pinch of salt to the water just after they’re in.
• Once the onions have turned golden, add your mince to the pan. I usually add a decent helping of tomato puree into the mix now, too.
• When the meat begin to brown, add the dried oregano evenly.
• Leave the meat to cook on a very low heat, and start on your gravy.

The gravy:

For those of you not familiar, a rue is the basis of almost every sauce, and it’s super simple!

• Melt a large knob of butter in a heavy-based pan.
• Get that kettle boiling and melt a stock cube in boiling water.
• Once the butter is melted TAKE IT OFF THE HEAT and blend in some flour, a little at a time, until you’re left with a creamy, yellow-ish paste.
• Remain off the heat (this is super-important if you don’t want lumps) and add the stock water. I also add a large tablespoon of Marmite, and usually a little of the juices from the mince pan.
• Return to a medium heat and warm through, stirring constantly until the rue and the stock water have become one and begun to thicken.

The pie:

• Blend the gravy into the mince mix, and transfer to an oven-proof earthenware dish, and sprinkle with the fresh chopped parsley.
• When your potatoes are soft, drain and mash. Add a generous dollop of butter, a good pinch of salt, some cracked black pepper and just a dash or so of milk – you’re looking for a thick but smooth consistency.
• Spread the potatoes over the slightly cooled filling. Distribute evenly and finish with a fork (to get those nice spiky bits that go all crispy).
• The pie will need about 30 minutes in the centre of your oven before it’s perfectly stewed and delicious!