Merlin’s Cottage Pie

The magic of this Sword in the Stone dish is to pack in all these ingredients into a dish to create a great British flavour.

Servings

2

Ready In:

1h 

Good For:

Dinner

Inspiration from

The Sword in the Stone

The Sword in the Stone is a lovely movie. I love the magic. The transformation into animals is great, the wizard duel, and removing the sword from the stone are all magical moments. The music lacked some catchy tunes but ‘That’s What Makes the World Go Round’ is probably my favourite of the lot. The art style also matches other Disney films set in Britain such as 101 Dalmatians and Robin Hood.

Using locations in the movie, I drew my inspiration. Merlin’s Cottage set the scene for the first character song in the Sword in the Stone: Higitus Figitus. Merlin’s Cottage, and bag, acts like a TARDIS in that it’s much bigger on the inside (or that the contents are much smaller on the inside). I wanted to capture ingredients being brought together in a classic British dish and where better place to do that than Merlin’s Cottage itself. Incorporating ingredients into the Cottage Pie base and finished with a cheesy potato topping, gave this warming dinner a delight to eat and enjoy.

Sword in the Stone inspired Merlin's Cottage Pie

Ingredients

  • 1 tbsp olive or vegetable oil
  • 400g minced beef
  • 1 white onion (finely chopped)
  • 1 carrot (peeled and diced)
  • 1 garlic clove (finely chopped)
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tbsp plain flour
  • 350ml beef stock
  • 250g Mash Potato
  • 100g grated cheese

As mentioned before, I have cheated with the mash potato. I’ve used pre-made mash potato which is usually just chucked in the microwave for 5 minutes. I only do this to save time and the flavour is just as good than making it myself. I will always suggest to cook it yourself, but if you want to cheat and save time, get some pre-made mash (but not instant powder mash – that stuff is horrible)!

You’ll notice a good helping of cheese that tops the cottage pie. I used Red Leicester for this as it isn’t too mild and isn’t too mature. Have a play with different hard cheeses to find one that suits you, after all this dish can be redesigned to suit your palate!

You can serve this dish with a helping of seasonal veg. Though not pictured (because it resembled the picture of the Bobotie) I added a helping of steamed kale to the side of my dish. I encourage you to have a side of green veg such as kale, broccoli or cabbage, but you could equally have some cauliflower or more carrots.

Step by Step Instructions

Step 1

Preheat the oven to at 220°C/ 430°F / gas mark 7. Heat the olive oil in a large pan and then fry the mince until browned. Add the garlic, onion and carrots and cook until soft for roughly 10-15 minutes.

Step 2

Add the tomato puree and flour and cook for a few minutes. Add the stock and Worcestershire sauce and bring to the boil. Once boiled, simmer and reduce down for about 20 minutes until the gravy is nice and thick.

Step 3

Meanwhile make your mash potato and grate your cheese. Spoon the meat mixture into a dish and flatten down with a spatula. Then spoon the mash over the top to completely cover the meat. Sprinkle the cheese on top of the bake and add some salt and pepper to the toppings.

Step 4

Place the dish in the oven and bake for 25-30 minutes, or until the topping is golden. Served with seasonal vegetables.

Merlin’s Cottage Pie

The magic of this Sword in the Stone dish is to pack in all these ingredients into a dish to create a great British flavour.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: English
Keyword: Sword in the Stone
Servings: 2 people

Ingredients

  • 1 tbsp Olive oil
  • 400 g Beef Mince
  • 1 Onion finely chopped
  • 1 Carrot peeled and diced
  • 1 clove Garlic finely chopped
  • 1 tbsp Tomato Puree
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Plain Flour
  • 350 ml Beef Stock
  • 250 g Mash Potato
  • 100 g Cheese grated

Instructions

  • Preheat the oven to at 220°C/ 430°F / gas mark 7. Heat the olive oil in a large pan and then fry the mince until browned. Add the garlic, onion and carrots and cook until soft for roughly 10-15 minutes.
  • Add the tomato puree and flour and cook for a few minutes. Add the stock and Worcestershire sauce and bring to the boil. Once boiled, simmer and reduce down for about 20 minutes until the gravy is nice and thick.
  • Meanwhile make your mash potato and grate your cheese. Spoon the meat mixture into a dish and flatten down with a spatula. Then spoon the mash over the top to completely cover the meat. Sprinkle the cheese on top of the bake and add some salt and pepper to the toppings.
  • Place the dish in the oven and bake for 25-30 minutes, or until the topping is golden. Served with seasonal vegetables.

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