Cottage pie has got to be the most homely British dish you could conjure up, but how often do you get a grey, watery, grainy filling topped with lumpy mash instead of an unctuous, meaty delight under a duvet of velvety smooth mash? The secret lies in top quality, coarsely minced beef, a good dark ale and long, careful cooking. The tatties must be rigorously mashed with loads (sorry) of butter and whole milk.
This beauty of our isles comes with cabbage speckled with smokey bacon and roasted black pepper. A hunk of crusty bread from the Bakery and off you go...£8.00 pp. Get the beers in!!