Chef Ben Hobson’s Secret Umami Twist
Senior Sous Chef Ben Hobson generously shares his signature cottage pie recipe, allowing you to bring a true taste of our culinary heritage into your own kitchen.
Ingredients for the Ultimate Cottage Pie
500g minced beef
3 medium potatoes
2 carrots
2 cloves of garlic
1/2 onion
1 bay leaf
Dried herbs
100 ml red wine
1 tbsp spoon tomato paste
Splash of oil
Salt
Pepper
Oxo beef stock cube (1 or 2 depends on personal strength)
Splash Worcestershire sauce
50g frozen peas
1 table spoon (not too full) Korean soybean paste (optional)
1 table spoon(not too full) Korean Chilli paste (optional)
Step-by-Step Cooking Method
Begin by peeling the potatoes and cutting them evenly into thirds. Place them in a pan of lightly salted cold water, cover, and gently bring to a simmer. Allow them to cook for roughly 20 minutes until they are perfectly tender for mashing.
While the potatoes gently simmer, peel and finely dice the carrots and onion, then carefully chop the garlic cloves. Set these prepared vegetables aside.
Creating the Rich Meat and Vegetable Base
Place a large, heavy-based pan on the stove over a medium-high heat with a splash of oil. Once fairly hot, add the minced beef to colour it beautifully. After the meat is thoroughly seared, remove it from the pan, draining the excess fat and reserving it to one side.
Using the same pan, gently sweat the onion, garlic, and carrots, adding a touch of the reserved beef fat if required. After five minutes, pour in the red wine, adding the dried herbs and bay leaf, allowing the liquid to reduce by half. Return the seared meat to the pan alongside one litre of boiling water and the beef stock cube, stirring well to ensure it fully dissolves. Bring the mixture to a rapid boil before turning the heat down to a gentle simmer. Incorporate the tomato purée along with the soybean and chilli pastes; these fermented bases impart extraordinary body, depth, and an irresistible umami profile to your rich stew.
As these pastes are naturally salty, use them sparingly. You can always adjust the seasoning towards the end to perfectly suit your personal palate.
Allow the stew to cook gently for roughly 20 minutes until it becomes beautifully reduced and glossy. Stir in the frozen peas, then bring the mixture back to a brief boil before seasoning with a generous splash of Worcestershire sauce.
Remove from the heat and allow to cool for 15 minutes. Pour the rich filling into an elegant earthenware baking dish and place it in the fridge to set.
The Fluffy Butter & Cream Mash
Once your potatoes are cooked, strain them well and allow them to steam dry for a minute or two. Mash them thoroughly, folding in the diced butter, double cream, and a pinch of sea salt until you achieve a luxuriously smooth consistency.
Carefully cover the cooled meat base with your creamy mash. For an indulgent finish, top generously with freshly grated Cheddar or Parmesan cheese—or indeed, a delightful combination of both.
Bake in a preheated oven at 175°C for 25 minutes, or until the top is beautifully crisp and golden. Remove from the oven and allow it to rest slightly before serving.
Serve this spectacular cottage pie alongside a crisp seasonal salad or a medley of freshly prepared green vegetables.
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