Beef, Mushroom and Stout Cottage-Top Casserole
Ingredients
- 600 g beef mince
- 300 g chestnut mushrooms, sliced
- 330 ml stout
- 200 ml beef stock
- 900 g Maris Piper potatoes, peeled and cubed
- 1 onion, diced
- 2 tbsp Worcestershire sauce
- 50 g butter
- 80 ml whole milk
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 711 kcal
- Protein
- 36.6 g
- Carbohydrate
- 45.1 g
- of which sugars
- 8.1 g
- Fat
- 38.9 g
- of which saturates
- 17.3 g
- Fibre
- 6 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 180°C. Heat oil in a large pan. Brown the mince over high heat, then add the onion and mushrooms and cook for 5 minutes.
- 2
Add the stout, stock and Worcestershire sauce. Simmer uncovered for 20 minutes until the sauce has reduced and thickened. Season and transfer to a baking dish.
- 3
Meanwhile, boil the potatoes for 15 minutes until tender. Drain and mash with the butter and milk until smooth. Season.
- 4
Spoon the mash over the meat mixture and fork the top to create ridges.
- 5
Bake for 25 minutes until the top is golden. Serve with steamed greens.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.