Man colds and comfort food

I've been back at work for two days and not even struggling. The same can't be said for Tim, who has a man-cold and is suffering. Sadly, he does not suffer in silence. Calling him 'Rudolph' didn't help. We now have the paramedics on stand by and my mother is scheduled to make chicken soup in the morning after she gets home from night shift. Sigh...

Comfort food is the word in these situations, preferably something you've got close at hand. Cottage pie on this occasion. It's warm without being too hot so on a warm, but not scorching, day like today, it still works. It's comforting without being heavy or stodgy. It's good for you... relatively good for you... And it's delicious. I actually made this on the weekend and the brilliance of it is that it is not only comforting and able to tempt the palate of someone on his death bed (aka the couch), it also freezes really, really well. So I was set when I got home to my poor, sick, germie, man-cold victim.

This recipe makes enough for several meals for two hungry people. Or it could probably feed an average family with leftovers. Unless your family is made up of rugby players and then it's an entree. 

Ingredients:

tbsp or two of olive oil

1/2 red onion, finely chopped

1 large clove garlic, finally chopped

1 large carrot, finely chopped or grated

1 kg beef mince

1/2 bunch flat leaf parsley, finely chopped

140g tub tomato paste

1/2 cup dry red wine

2 tsp ground cumin (optional)

1 tsp dried oregano

salt & pepper

1 tsp finely ground chilli powder (optional)

1 kg potatoes, peeled & boiled

60 g butter

1/2 cup milk

1 cups frozen peas

1/2 cup grated cheese (or more if you like)

In a pan with a little olive oil, soften the onions, garlic & carrots. There's no need to brown them. Then throw in the mince and parsley. I don't use the leanest of lean mince as I find it gets too dry. Brown off the meat and make sure you break it apart with a spoon or spatula as you go. You don't want big chunks and you want to spread the flavour.

Add the parsley, tomato paste, wine, oregano & cumin if you like it. Some people don't, but it gives it a really nice taste and it's not hot, so leave it in if you can. Same with the chilli - I like it a little hot. I know it's not traditional, but whatever. A hint of chilli, and that's all it should be, gives the flavour extra depth. Salt & pepper to taste. Don't overdo the salt though.

Make up the mashed potato. I've given my ingredients, but do it however you like. Salt to taste but again, not too much. Not a health kick, you just don't need salt taking over a flavoursome dish. 

To assemble, put the mince into a baking dish and flatten out a bit. Then a layer of frozen peas - they'll soften up in the oven. Flatten them down. Then gently top with the mash. If you like, scatter some cheese on top. More or less as you like. 

Cook for around half an hour or until you see the mince bubbling a bit and the cheese is brown. Alternatively, cook for a bit, then stick the cheese on top and brown under a grill. All the ingredients are cooked and at a minimum you could probably just grill, but I like to give it a chance to get all the flavours working and each layer sticking together really well.