The trademark indulgent taste is achieved by swapping out heavy cheese and cream for lighter creme fraiche.
It couldn’t be easier to make fresh for dinner but can also be cooled and refrigerated, or even frozen to enjoy at a later date.
Hairy Biker’s Cottage Pie recipe
This dish is so easy to make all in one pan before layering it up in a dish, so start by preparing a large non-stick saucepan over medium heat and preheat the oven to 220C.
Add the mince, onions, celery and carrots then leave it all to cook for 10 minutes until lightly browned, breaking up the meat as it fries.
Stir in the tomatoes, puree, beef stock, Worcestershire sauce and herbs then season generously with salt and pepper. Bring it all to the boil and then reduce the heat.
Cover the pan loosely and leave to simmer for 40 minutes with occasional stirring. Roughly 20 minutes before the meat is cooked through, make the potato topping.
Peel and chop the potatoes then boil in a large saucepan with water, taking care to turn the heat down slightly when the bubbling builds up.
Leave to simmer for 20 minutes until the spuds are very tender, then heat some oil in a non-stick frying pan and cook off the leeks until they’re soft but not coloured, stirring often.
Drain the potatoes, return them to the pan and season to taste before mashing with the crème fraiche until smooth. Finally, stir in the sautéed leeks and set aside.
Return to the beef mixture to thicken it up with a mixture of cornflour and cold water. Make it into a smooth paste before adding it to the pan, then cook for two minutes until thick.
Pour the beef mixture into a two-litre shallow ovenproof dish then top with the potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork. Bake for 30 minutes until golden and bubbling.
