November's Heartwarming Harmony: Cottage Pie & Claret

As the nights draw in and the air turns crisp, there’s nothing quite as comforting as a proper British classic.

This November, we’re pairing a beloved dish with an equally classic wine: a rich, homemade Cottage Pie with the exquisite Château de Marsan, Bordeaux Supérieur 2020. It’s a match made for cosy evenings by the fire, promising warmth, flavour, and effortless elegance.

The Wine: Château de Marsan, Bordeaux Supérieur 2020

For this month's feature, we’ve chosen a brilliant example of a traditional Claret that truly sings. The Château de Marsan, Bordeaux Supérieur 2020 is predominantly Merlot, giving it a wonderfully soft, rounded character, balanced beautifully with Cabernet Sauvignon for structure.

The 2020 vintage was exceptional, yielding a wine with a beautiful deep ruby colour. On the nose, you’ll find inviting aromas of ripe blackcurrant, juicy plum, and a hint of forest floor earthiness, complemented by a subtle touch of cedar from its time in oak. On the palate, it's smooth and full-bodied, with those dark fruit flavours lingering, supported by supple tannins that make it remarkably approachable.

What makes this Claret such a perfect partner for our Cottage Pie? The wine's structure and fruit stand up effortlessly to the richness of the beef, while its refined tannins are softened by the creamy potato and the savoury gravy. The earthy undertones in the wine also find a delightful harmony with the slow-cooked vegetables and deep umami of the pie.

The Dish: Classic Cottage Pie

A true staple of British comfort food, our Cottage Pie is designed to be simple to make, deeply satisfying, and utterly delicious. It's the perfect canvas for our chosen Bordeaux.

Note: The recipe below serves 2. To serve 4, simply double all the ingredient amounts.

Ingredients:

1 tbsp olive oil
½ medium white onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
225g good quality beef mince (at least 15-20% fat for flavour)
1 clove garlic, minced
1 tbsp plain flour
150ml beef stock
30ml (⅛ cup) Château de Marsan Bordeaux Supérieur 2020 (or similar dry red wine)
1 tbsp tomato purée
½ tsp dried thyme
½ tsp Worcestershire sauce
Salt and freshly ground black pepper to taste
500g Maris Piper or King Edward potatoes, peeled and quartered
25g butter
50ml milk (or cream for extra richness)
Optional: 1 tbsp freshly chopped parsley, for garnish
Optional: A sprinkle of grated mature Cheddar cheese for the topping

Instructions:

Prepare the Mash: Place the peeled and quartered potatoes into a large saucepan of cold, salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until fork-tender. Drain well and return to the pan. Add the butter and milk (or cream), then mash until smooth. Season with salt and pepper. Set aside.
Start the Filling: Heat the olive oil in a large, oven-proof frying pan or a shallow casserole dish over medium heat. Add the finely diced onion, carrot, and celery. Cook gently for 8-10 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
Brown the Mince: Increase the heat to medium-high. Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until thoroughly browned and caramelised in places. Drain off any excess fat.
Build the Sauce: Stir in the plain flour and cook for 1 minute, stirring constantly (this helps to thicken the sauce). Pour in the beef stock and the Château de Marsan Bordeaux Supérieur 2020, stirring well to scrape up any bits from the bottom of the pan. Stir in the tomato purée, dried thyme, and Worcestershire sauce.
Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for at least 20-30 minutes, or up to an hour, allowing the flavours to deepen and the sauce to thicken. Season generously with salt and freshly ground black pepper.
Assemble and Bake: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Spoon the beef filling into an ovenproof dish if your frying pan isn't oven-safe. Top evenly with the mashed potato, spreading it to the edges. You can fork the top for a rustic look. If using, sprinkle with grated Cheddar cheese.
Bake: Place in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling around the edges. For an extra crispy top, you can finish under a hot grill for a few minutes (watch carefully!).
Serve: Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.