Cottage Pie with Slow Cooked Featherblade of Beef & a Horseradish Mash

Preparation:

1. Defrost the beef, pick the meat & reserve the liquor
2. Defrost carrots, onions, mash
3. Pick the thyme
4. Chop the garlic

Method:

1. In a pan over a medium heat fry the onions, carrots, garlic and thyme in a little oil until softened.
2. Add the picked beef and the cooking liquor - reduce gently and then add in the red wine sauce, cook slowly for 5 mins.
3. In a pan on a medium heat mix together the horseradish, cheddar and mash until soft & pliable - transfer to a piping bag.
4. Spoon the beef mix into a suitable dish, pipe the mash on top.
5. Place in a hot oven (250oc) to colour, crisp and cook through.
6. Remove from the oven and finish with picked thyme - serve!