Pure Maple Syrup from Canada
Cottage Pie Maple Caramelised Vegetables

Cottage Pie with Maple Caramelised Vegetables

Cottage Pie:

  • 100g pancetta
  • 450g lean beef mince
  • 2 tbsp olive oil
  • 225g onion, diced finely
  • 175g carrot, diced finely
  • 2 garlic cloves, chopped
  • 1 glass of red wine
  • 300ml chicken stock or water
  • 450g chopped tomato
  • Bay leaf
  • 2 tbsp Worcestershire Sauce
  • 3 tbsp tomato ketchup
  • 1kg Desiree potatoes
  • 100ml whole milk
  • 80g butter
  • 25g Parmesan, grated
  • 100ml pure maple syrup
  • Salt and pepper, to taste


  • 100ml pure maple syrup
  • 2 tbsp English mustard
  • 2 tbsp Tabasco sauce
  • 4 tbsp Worcestershire Sauce


  • Cook pancetta in a frying pan until crispy. Transfer to saucepan.
  • Brown mince in pancetta fat in frying pan and add to saucepan.
  • Add olive oil to the pancetta fat and fry onion, carrot and garlic until so but not brown. Transfer to saucepan.
  • Deglaze frying pan with red wine and pour liquid into saucepan.
  • Cover mince and other ingredients with stock or water.
  • Add tomatoes, the bay leaf, Worcestershire sauce, maple syrup and tomato ketchup.
  • Bring to boil and cook on low heat for an hour. Keep adding liquid if it gets too dry.
  • For the mashed potatoes, peel potatoes and cut into equal pieces. Boil until soft.
  • Drain into a colander and add back to pan to evaporate all moisture.
  • Mash potatoes dry, then add milk and beat in butter. Season to taste.
  •  To finish, preheat oven to 220°C/200°C fan. Place the mixture into an oven-proof dish and top with potatoes.
  • Cook for about 20 minutes then add the grated cheese to brown under the grill.
  • Choose vegetables in season, prepare and blanch individually until cooked.
  • For the maple glaze, mix the maple syrup, mustard, Tabasco and Worcestershire sauce together.
  • Reheat the vegetables and then add maple glaze to serve with cottage pie.