Recipe: Classic Sussex Cottage Pie

Local food champion, The Sussex Peasant brings fresh, seasonal produce direct from Sussex farms and producers to communities across the county. Here, the founder, Ed Johnstone shares his take on a comforting classic – cottage pie...

As the days get shorter and the temperature drops, there are few things more comforting than a proper homemade cottage pie. Rich and hearty beef, seasonal vegetables and creamy mash, finished with a generous grating of Sussex cheese – simple, warming food perfect for November evenings.

The Sussex Peasant’s version uses 100% pasture-fed Sussex beef from Jacob’s Ladder, a biodynamic farm in Chelwood Gate, alongside Goodwood Dairy milk and High Weald Dairy Tremains Cheddar cheese. There’s also a slightly unexpected addition to the beef: cinnamon and honey – Ed’s secret ingredient.

Serves 4

INGREDIENTS:

500g/17oz minced Sussex beef from Jacob’s Ladder

1 onion, diced

1 leek, diced

1 carrot, diced

2 cloves of garlic

1 tbsp olive oil

250ml/8½fl oz beef stock

A few sprigs of fresh thyme leaves

2 bay leaves

1 tbsp tomato purée

1/2 tsp cinnamon

1 tsp of Honey

3 potatoes

1 swede

A generous knob of butter

125ml/4fl oz Goodwood Organic milk

High Weald Dairy Organic Tremains Cheddar cheese, grated

Salt and freshly ground black pepper

Watercress, to serve (optional)

METHOD:

1. Heat the olive oil in a large ovenproof pan over a medium heat. Add the diced onion, leek, carrot and garlic, season with salt and pepper and cook until the vegetables begin to soften.

2. Add the beef mince and cook until nicely browned. Pour in the stock, then add the thyme, bay leaves and tomato purée. Add Ed’s secret ingredients cinnamon and honey and leave everything to simmer gently for 20–25 minutes.

3. Meanwhile, peel and chop the potatoes and swede. Boil the swede for 10 mins before adding the potatoes. Cook in a large pan of salted boiling water until soft, then drain well. Add a generous knob of butter, a good splash of Goodwood milk and season well with black pepper. Mash together until silky smooth.

4. Preheat the oven to 180°C/160°C Fan//Gas 4. Take the beef mixture off the heat and flatten it into an even layer. Spoon the potato and swede mash over the top and smooth it out to the edges.

5. Grate a generous layer of Tremains Cheddar over the mash and finish with a bay leaf and a little fresh thyme. Bake for around 30-40 minutes, until the top is golden, bubbling and crisp.

6. Leave the cottage pie to rest for 10 minutes before serving. Add a handful of watercress (optional) on the side for a fresh, peppery contrast.

For more recipes and suggestions go to: www.thesussexpeasant.com