Recipes
Clover Cottage Hotpot
Comfort food for life in the middle
| ½ teaspoon |
ground cinnamon |
| 1 |
carrot, peeled and finely chopped |
| 1 |
celery stick, finely chopped |
| 1 |
heaped tablespoon fresh chopped thyme leaves |
| 1 |
onion, peeled and finely chopped |
| 1 |
parsnip, peeled and finely chopped |
| 1.2kg |
large baking potatoes, about 4 large, peeled |
| 2 |
bay leaves |
| 200g |
Clover |
| 250ml |
white wine |
| 25g |
basil leaves, finely sliced |
| 500g |
organic beef mince |
| 680g |
jar of Passata |
| Pinch |
salt and freshly ground black pepper |
In a large saucepan, melt 50g of the Clover and add the chopped carrot, parsnip, onion and celery and cook on a medium heat, covered, for 15 minutes. Stir frequently. Meanwhile, brown the beef mince in three batches in a frying pan. Use 10g of Clover for each batch and once the meat is golden, strain the fat in a sieve over a bowl. Discard the fat. Add the meat to the vegetables and pour in the white wine. Bubble over a high heat until the wine has almost evaporated.
Stir in the cinnamon, bay leaves, basil, a little seasoning and the passata. Half fill the empty passata jar with water and add to the pan. Give it all a good stir and leave to simmer on a medium heat, covered, for 30 minutes.
Pre-heat the oven to 190°C, fan 175°C, gas mark 5. Cut potatoes into 2mm thick slices. You can use a mandolin or food processor attachment for this. Melt the remaining Clover and add seasoning and the thyme, and then mix the potato slices with the flavoured butter.
To assemble the pie, use a 4 litre, 30x30cm approx. dimension pie dish. Pour in the mince mixture and then arrange the potato slices across the top of the pie, drizzle over any left over melted butter. Bake in the top third of the oven for one hour. The potatoes should be golden and soft when tested with a knife.
- Serves: 6
- Preparation time: 25 mins
- Cooking time: 45 mins
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