RECIPE TIPS
OUR TOP TIPS
To get really smooth, creamy mash, use a potato ricer or sieve.
To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.
Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
Try this next-level, indulgent cottage pie from our sister title olivemagazine.com/cottage-pie.
FOOLPROOF FREEZING
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.
