Cottage Pie

• Sunday Feast
• Serves 2
• Prep 5 min
• Cook 90 min

Easy to make but difficult to stop from having second or third helpings . Serve with your fav green salad.

Ingredients

• Olive Oil
• 1 brown onion finely chopped
• 1 carrot finely chopped
• 200 gm mushrooms, chooped
• 500 gm lean minced beef
• 300 ml beef stock
• 1 tas plain flour
• dry bay leaves
• 3 ts Worcestershire sauce
• 1 tas tomato paste
• 600 gm potatoes
• 2 tas butter
• 3 tas hot milk

Method

1. Heat the olive oil in a large pan, add the onion, carrots and mushrooms and cook, stirring occasionally, until browned.
2. Stir the minced beef into the pan and cook, stirring until lightly browned.
3. Blend a few spoonfuls of the stock with flour, then stir this mixture into the pan. Stir in the remaining stock and bring to a simmer, stirring.
4. Add the bay leaves, Worcestershire sauce and tomato paste to the pan. Stir well, then cover the pan with a lid and simmer for about 1 hour, stirring occasionally. Uncover the pan towards the end of the cooking to allow any excess water to evaporate.
5. Preheat the oven to 190 C. Boil the potatoes . Mash the potatoes with butter and milk.
6. Pour the mince mixture into a pie dish. Cover the mince with an even layer of potato and mark the top with the prongs of a fork. Bake in the preheated oven for about 25 minutes , until golden brown.

Published 30 August 2015. All recipes