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

Method

1. 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. 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. 3

   Meanwhile, boil the potatoes for 15 minutes until tender. Drain and mash with the butter and milk until smooth. Season.

4. 4

   Spoon the mash over the meat mixture and fork the top to create ridges.

5. 5

   Bake for 25 minutes until the top is golden. Serve with steamed greens.