There’s nothing more comforting on a cold winter night than a hearty cottage pie. With its rich, savoury filling and creamy, indulgent mash on top, it’s the perfect comfort food.

I’ve been making cottage pie for years, and recently discovered a secret ingredient that makes it even more delicious. To really bring out the flavour in this recipe, a hit of dark stout or Guinness really does the trick. 

I also always add an egg yolk or two to my mash that sits on top - this makes them even creamier and more luxurious. It may sound weird, but trust me - it will make the best pie you’ve ever had in your life.

Ingredients

For the stew

• One onion, diced

• Four carrots, diced

• Three cloves of crushed garlic

• 500g beef mince - or lamb if you fancy shepherds pie

• Two tablespoons of tomato paste

•  One to 1½ tablespoons of flour

•  One cup good quality beef stock

•  One cup Guinness

•  Worcestershire sauce

•  Frozen peas

•  One teaspoon each chopped rosemary and thyme 

For the mash

• Five to six large potatoes

• One cup grated cheddar

• ½ cup butter

• ½ cup milk 

• Two egg yolks