Welsh Beef chunky cottage pie

Share this page

Wednesday 3rd June 2015

Ingredients

  • 900g (2lb) Lean Welsh Beef braising steak, cut into cubes
  • 1tbsp Oil
  • 2 Red onions, peeled and cut into wedges
  • 1 Garlic clove, crushed
  • 100g (4oz) Tinned chestnuts
  • 1tbsp Flour
  • 1tbsp Tomato ketchup
  • 150ml (¼pt) Beef stock
  • 150ml (¼pt) Ale
  • 1tsp Dark brown sugar
  • Pinch allspice
  • Seasoning
  • 900g (2lbs) Potatoes, peeled and cut into small cubes
  • Little milk for mashing potatoes (approx 100ml)
  • 1 Red onion sliced
  • 25g (1oz) butter
  • 1tsp Soft brown sugar
  • 1tbsp Fresh thyme, chopped

Method

  1. Preheat the oven to Gas Mark 4, 180°C, 350°F.
  2. Heat the oil in large ovenproof pan with a lid. Add the onion wedges and cook for a further 1-2 minutes. Add Welsh Beef cubes and brown. Add the garlic, chestnuts, flour, ketchup, stock, ale, sugar, spice and season. Bring to the boil and then cover with lid or foil and place in oven for 2 hours until the meat is tender.
  3. Place prepared potatoes in a large pan, add just enough boiling water to cover and fast simmer with the lid on for about 10-15 minutes until soft.Drain potatoes and mash with a little milk.
  4. Heat the butter in small pan and slowly cook red onion slices for 2-3 minutes, add sugar and continue to cook until caramelised and browned. Add the onions to the mash and stir through the mashed potatoes.
  5. Remove the Welsh Beef from the oven, sprinkle with thyme leaves and pile the mash on top.
  6. Return to oven for about 20 minutes until mash is golden.

Recipe Information

Serves 6
Calories 450 kcals
Cooking Time

Nutrition Information

  • Calories 450 kcal
  • Energy 1892kj
  • Fat 14g
  • Saturates 5.4g
  • Salt 1.5g
  • Iron 5.2g
  • 5-a-day 0.5

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.