Cottage Pie with Mature Hard Cheese

Serves 4-6


500 g good Irish mince
2 carrots
1 large onion
1 clove of garlic
1 tbsp balsamic vinegar
1 tbsp soya sauce
5 large organic potatoes
150 g Mature Hard Cheese grated, for example Desmond Cheese
150 g butter
15 cl milk
Season to taste

Cooking time:
1 hour


Peel and boil good quality local spuds. In a pan, sauté the mince and once brown a bit, add in diced carrots and onions and a clove of garlic. Sweat the lot for a bit. My trick is that I add a wee dash of balsamic vinegar, soya sauce and a splash of tomato sauce. Let simmer gently, salt’n’pepper, keep it moist. Your spuds should be ready for the mash, so remember, butter, milk and grated cheese. Before you turn off the heat, through in a handful of peas if available and top up with the mash. Bake in the oven until golden.

Serving Suggestions: Serve with a baby spinach salad.

Recipe Courtesy of Franck Le Moenner at Sheridans Cheese Mongers

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