Cottage pie
Beef mince in a rich gravy with carrots and peas, under a buttery mashed potato top, baked until golden. Family comfort food.
- Serves6
- Prep25 min
- Cook1 hr 15 min
- HeatMild
Shepherd's pie is made with lamb; cottage pie is its beef cousin. Ask for beef mince with a little fat for flavour, and brown it well before the gravy goes in.
Ingredients
- For the mash
Ask at the counter for1kg beef mince
Cut: Beef mince
Method
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Heat the oil in a large pan and brown the mince over a high heat for 10 minutes, breaking it up, until it's well browned. Lift it out.
Fry the onions and carrots for 8 minutes until soft. Add the garlic, tomato purée and flour and stir for 1 minute.
Return the mince, add the stock, Worcestershire sauce, thyme, salt and pepper, and simmer for 25 minutes until thick. Stir in the peas and spoon into a baking dish.
Meanwhile, boil the potatoes for 15 to 20 minutes until tender, drain and mash with the butter and milk.
Spread the mash over the mince, rough up the top with a fork, sprinkle with cheese if using, and bake at 200°C (180°C fan) for 25 minutes until golden and bubbling.
Tips
- Leave out the Worcestershire sauce, or use a dash of soy sauce instead, if you prefer.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months. Defrost overnight in the fridge and bake until piping hot in the middle.
- Heat
- Mild. Add green chillies at the table if you like it hotter.