M&S recipe inspiration
Cottage pie with roasted cheesy spiced cauliflower and watercress salad
Cottage pie is one of the all-time great comfort dishes. Your Sunday lunch will never be the same again
Ingredients
- 900g M&S Maris Piper potatoes, peeled and quartered
- 125g M&S unsalted butter
- 100ml M&S double cream
- 2 cloves M&S loose garlic
- 3 tbsp M&S olive oil
- 2 M&S brown onions, diced
- 2 M&S loose carrots, peeled and diced
- 4 sticks M&S celery, diced
- 4 sprigs M&S cut thyme, chopped
- sprig M&S cut rosemary, leaves chopped
- 400g M&S Irish minced beef
- 1 tbsp M&S plain white flour
- 1 tbsp Worcestershire sauce
- 4 tbsp M&S tomato purée
- Few drops of Tabasco sauce
- 1 tsp M&S smoked paprika
- 1 tbsp M&S English mustard
- 200ml M&S red wine
- 100ml M&S chicken stock
- 125g M&S garden peas
- 60g fresh breadcrumbs
- 200g M&S Cornish Cruncher, grated
For the cheesy spiced cauliflower
- 1 M&S loose cauliflower
- ¼ tsp M&S smoked paprika
- ¼ tsp M&S cayenne pepper
- ¼ tsp M&S nutmeg
- ¼ tsp M&S garlic granules
- 2 tsp M&S pure honey
- 1 sprig M&S cut thyme, chopped
- 1 sprig M&S cut rosemary, chopped
- 50g M&S parmesan, grated
- 3 tbsp M&S vegetable oil
- 30g M&S toasted pine nut kernels
- 20g M&S mozzarella, chopped
- 20g M&S Cornish cruncher, grated
For the watercress salad
- 200g M&S watercress
- 1 tbsp M&S extra virgin olive oil
Method
- Preheat the oven to 200°C/180°C fan. Put the potatoes and 1 tbsp salt in a large pan of water, bring to the boil and cook for 15-20 minutes until tender. Drain and leave in the colander for 1-2 minutes to steam dry.
- In a large bowl, push the potato through a potato ricer with the butter. Stir in the cream and add 2 cloves of smashed (not crushed) garlic to infuse. Season with salt and pepper to taste. Cover and keep warm for 30 minutes, then remove the garlic. Scrape the mixture into a piping bag fitted with a wide nozzle and set aside.
- Heat the olive oil in a large saucepan or frying pan, add the onion, carrots, celery, thyme and rosemary. Season and sauté over a medium heat for about 10 minutes until softened.
- Increase the heat and add the minced beef. Brown for a few minutes, then reduce the heat and cook for 5 minutes. Stir through the flour and cook for 1 minute.
- Add the Worcestershire sauce, tomato purée, a few drops of tabasco, mustard, smoked paprika and wine to deglaze. Pour in the stock and cook for 10 minutes.
- Stir in the peas and taste to check the seasoning. Transfer the beef mixture into 4 individual pie dishes/large ramekins or one large baking dish.
- Pipe dots of mashed potato on top of the beef, starting in the centre. Sprinkle a thin layer of breadcrumbs on top of the potato, followed by the grated cheddar. Bake in the oven for 15-20 minutes until golden and bubbling.
- Meanwhile, for the cauliflower: preheat the oven to 200°C/180°C fan. Cut the cauliflower into three 4cm thick pieces. Place the slices into a large saucepan of boiling water for 4 minutes. Drain and set aside.
- In a small bowl, add the spices, honey, thyme, rosemary, parmesan and oil and season with salt and freshly ground black pepper. Toss the cauliflower slices in the dressing and place on a baking sheet. Drizzle over any remaining dressing and sprinkle with the pine nuts. Roast for 5 minutes. Top with the cheese and bake for a further 5 minutes.
- Just before serving, dress and season the watercress lightly and place on top of the baked cauliflower. Serve with the cottage pie.
