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Delia Smith Cottage Pie with Cinnamon Recipe

Delia Smith Cottage Pie with Cinnamon Recipe

Delia Smith’s cottage pie with cinnamon adds a pinch of warm spice and red wine to the beef for a deeper, richer filling under crisp-topped mash.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 525
Ingredients Method Notes

Ingredients
  

  • Filling:
  • 2 tbsp olive oil
  • 500 g beef mince
  • 1 large onion finely chopped
  • 2 carrots finely diced
  • 3 garlic cloves crushed
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 2 tbsp tomato purée
  • 150 ml red wine or extra stock
  • 400 g tin chopped tomatoes
  • 250 ml beef stock
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • Mash Topping:
  • 1 kg floury potatoes peeled and chopped
  • 50 g unsalted butter
  • 75 ml milk
  • A pinch of freshly grated nutmeg
  • 40 g Parmesan or mature cheddar grated

Method
 

  1. Boil the potatoes for 15–20 minutes until tender.
  2. Brown the mince over high heat, then set aside.
  3. Soften the onion and carrots, then add the garlic.
  4. Stir in the cinnamon and allspice, then the tomato purée.
  5. Return the mince, add the wine and reduce by half.
  6. Add the tomatoes, stock, Worcestershire sauce and bay leaves. Simmer for 30 minutes until thick. Season and cool for 10 minutes.
  7. Drain and steam-dry the potatoes, then mash with butter, milk and nutmeg.
  8. Preheat oven to 200°C (180°C fan / Gas 6). Top the filling with mash, ridge with a fork and scatter with cheese.
  9. Bake for 25–30 minutes until golden and bubbling. Rest for 5 minutes.

Notes

One teaspoon of cinnamon adds warmth without tasting sweet.
Cook the spices in the fat for 30 seconds to bring out their flavour.
Reduce the wine and simmer until the filling is thick.
Steam the potatoes dry for a fluffy, firm mash.
Freezes well, baked or unbaked, for up to 3 months.