Cottage Pie

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Gluten free/vegetarian/lactose free/can be made vegan

Last night felt like a cottage pie sort of night. You know, cold, crisp, generally autumnal. Cottage pie is an easy variation of the all-purpose bolognaise base although when making cottage pie I definitely like to make sure I add red wine to the mix. Of course, then I do have to drink the rest of the bottle. You know, to stop it going off. It’s a selfless act that somebody has to do.

Method

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Make the all-purpose bolognaise base.

Place in a deep casserole dish and spread a generous layer of mashed potato on top. Make a criss-cross pattern in it with a fork and sprinkle on a little grated cheese.

I then like to put it on a baking tray covered with tin foil to catch the inevitable drips that bubble over and cement themselves to the bottom of your oven if you don’t catch them in time.

Bake at 180C/350F/Gas Mark 4 for roughly half an hour (depending how crispy you like your topping).

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