It all starts with great ingredients. We braise prime beef mince for 90 minutes until tender.
Then we sauté onion, celery and carrots, and add beef stock, butter and flour to make the gravy. Then in goes a little redcurrant jelly to balance the flavours.
We blast freeze the mince base (so the top doesn’t sink into it when it’s heated at home) before adding the mash. It’s special mash, of course, with egg yolks, butter and seasoning. Then we finish it off with a topping of Italian hard cheese, mustard seeds, horseradish and breadcrumbs.
"Guests have enjoyed the grand cottage pie, were pleasantly surprised at the quality for a ‘ready meal’"