This week’s midweek meal recipe comes from James Martin’s latest book, POTATO, which publishes on November 10.
He is showcasing a variety of potatoes in his new book that also features Scottish ingredients such as Arbroath smokies and has lots of hearty warming recipes perfect for autumn/winter.
Think of a cottage pie on steroids and this is what you get.
The Welsh rarebit can be made in advance, and either use it in this dish or on toast or smoked haddock.
James Martin’s cheesy potato and beef pie
- 1 onion, sliced
- 25g butter
- 2 tbsp Worcestershire sauce
- 700g minced beef
- 500ml beef stock
- 1 large bunch of parsley, chopped
- Sea salt and freshly ground black pepper
For the Rarebit:
- 400g cheddar, grated
- 50ml Welsh beer
- A few drops of Tabasco sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp English mustard
- 1 tbsp plain flour
- 1 egg yolk
For the mashed potato:
- 50g butter
- 100ml double cream
- 1kg mashed potato
- To serve:
- Frozen peas
- In a frying pan over a medium heat, fry the onion in the butter for
10 minutes, then add the beef. Cook until coloured, then add the Worcestershire sauce and beef stock and cook over a high heat for 20 minutes. Add the parsley and season.
- To make the rarebit, put the cheese in a large pan, add the beer, Tabasco, Worcestershire sauce and mustard. Warm through gently until all the cheese has melted.
- When all the cheese is melted, stir in the flour and gently cook it for another minute or two. Season, add the egg yolk and beat together. Remove from the heat and set aside.
For the mashed potato, melt the butter and cream in a large pan, season and add the mashed potato. Beat together and warm through gently.
- Preheat the grill to high. Spoon the beef into a 20cm x 15cm ovenproof dish and top with the mashed potato, then the rarebit. Pop under the grill for
5 minutes until golden and bubbling.
- Meanwhile, cook the peas in boiling water, then drain and serve with the pie.