One of the youngest ever Bake Off contestants, Liam Charles is an entirely self-taught cook - although he's had a little help from his nan along the way!
Today he’s cooking a mash-up of two of his favourite things - prepare for a taste sensation as he whips up his Cottage Cheeseburger Pie!
Cottage cheeseburger pie
Liam says: Give me a proper beef burger with all the trimmings: gherkins, onions, ketchup, mustard, cheese, maybe potato fries two ways - but in the form of a cottage pie... I’m there.
3 tbsp olive oil
1 onion, roughly chopped
1 red onion, chopped
1 tomato, chopped
750g beef mince
3 tbsp tomato puree
1 tbsp English mustard
1 tbsp plain flour
4 sprigs fresh thyme, leaves picked and chopped
4 sprigs of flat leaf parsley, leaves picked and chopped
500ml beef stock
4 pickled gherkins, roughly chopped
Fine sea salt and cracked black pepper
750g sweet potatoes, peeled and cut into chunks
750g King Edward potatoes, peeled and cut into chunks
100ml whole milk
130g salted butter
1 tbsp dried mixed herbs
1 tbsp smoked paprika
150g mature cheddar, grated
a handful of sesame seeds
For the ‘patty’ \- heat half the olive oil in a large frying pan over a medium heat. Add the onions and tomato and cook for 7\-10 minutes until softened, then tip onto a plate.
Pop the pan back on the heat and add the rest of the oil. As soon as it’s hot, add the beef mince and fry for 5- 6 minutes until browned, breaking it up with a wooden spoon as it cooks. Stir in the cooked onion and tomato mixture, tomato puree and mustard and cook for a couple of minutes, then add the flour and cook for another minute, stirring, before adding the thyme and parsley.
Add the beef stock and gherkins and simmer for 35 minutes, stirring occasionally, until the mince is tender and the mixture thickened
Season to taste with salt and pepper, then remove from the heat, spoon into the baking dish and chill while you are making the mash
For the ‘chips’ - put the potatoes in two separate pans of salted water and bring to the boil. Reduce the heat and simmer gently for 18 – 20 minutes, or until both potatoes are tender. Drain and return each type of potato to their pan. Pop the pans back over the heat for 1 minute – this helps the moisture to evaporate making a fluffier mash. Preheat the oven to 180C / Fan 160C / gas 4.
Mash both of the potatoes well. Add the milk and 80g of the butter to the white potatoes and mash until combined, then stir through the mixed herbs. Add the remaining 50g butter to the sweet potatoes and combine, then add the smoked paprika. Season both pans of mash with salt and pepper.
Top the mince with both mashes, covering half with one mash and the rest with the other mash, giving a bit of a swirl to create a slight ripple effect (be careful not to over mix it and lose the contrast)
Bake in the oven for about 30 – 35 minutes, or until the mince is piping hot and bubbling and the mash is golden brown. Sprinkle the cheese over the top and return to the oven for a few minutes to melt.