Granny Glen's Crofter's Pie
Ingredients
- 700 grams minced (ground) beef
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 1 small swede (equal to the amount of carrots, peeled and chopped
- 2 tablesoons sifted plain flour
- 500mls beef stock, we use the Knorr gel stock pots
- 1 tablespoon tomato purée
- 2 tablespoons Worcester sauce
- salt and freshly ground black pepper to taste
- 800 grams potatoes, peeled and chopped
- 100 grams cabbage, roughly chopped we use Savoy or January King cabbage
- a good knob of butter
- 50 grams grated cheddar cheese
- Salt and freshly ground black pepper to taste
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Succulent minced beef in rich gravy with carrots and neeps topped with potato, cabbage, and cheese all golden and crispy.
Method
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1
Preheat the oven to a fairly hot temperature 190°C/360°F/Gasmark 7. Boil the potatoes in water until softened boil the cabbage until just tender you can of course use leftover cabbage and potatoes for this. In the meantime fry the mince, onion, carrots, and swede for about 5 minutes.
Add the flour and gently stir in then slowly but surely add the stock stirring gently until all the stock has been added, now add the tomato purée and Worcestershire sauce and bring to the boil stirring until thickened, season to taste.
Move the mince to an ovenproof dish and put to one side. Drain and mash the potatoes add the cooked and drained cabbage with butter and half the cheese season to taste then put on top of mince, sprinkle over the remaining cheese and bake in the preheated oven about 25 minutes until golden and crispy.
Chef's Tips
We like to serve this with pickled red cabbage.
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