Hillfarm Oils will be exhibiting in our food hall next April. This month they tell us why their oils are so special and share an old family favourite recipe Thatched Cottage Pie.
Grown and cold-pressed on their family farm in Suffolk, Hillfarm Oil’s comment that their “Extra Virgin Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy, and one you can trust to help make your family’s meals healthier”.
Thatched Cottage Pie Recipe
500g British minced beef
3 tbsp Hillfarm Rapeseed Oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic
400g tinned tomatoes
1 tsp cinnamon
1kg red potatoes
75g brown bread (ideally a few days old so it’s slightly stale)
25g grated cheese
- In a heavy bottomed pan heat 2 tbsp of Hillfarm Rapeseed Oil, add the onions and cook on a medium heat until the onions are soft. Add the minced beef and stir together until the meat has browned.
- Add the garlic, carrots, celery, and cinnamon and cook for about 5 minutes.
- Add the tomatoes bring to the boil. Turn down to a gentle simmer, cover and cook gently for 30 minutes until all the flavours have infused. Check and stir occasionally, adding a little water if you think it’s drying out.
- Meanwhile, peel and dice the potatoes and add to a pan of cold water. Bring to the boil and simmer until the potatoes are soft all the way through when prodded with a knife.
- Now preheat the oven to 180°c
- While the potatoes are cooking, put the brown bread into a blender and blend until fine crumbs.
- Drain the potatoes; add 1 tbsp of Hillfarm Rapeseed Oil and mash.
- When the sauce is cooked, place in an oven proof dish, cover with the mashed potatoes, top with the bread crumbs and sprinkle with cheese.
- Place the Thatched Cottage Pie in the preheated oven for 30 minutes until the top is lovely and crispy.
- Serve immediately with steamed seasonal vegetables