CLASSIC COTTAGE PIE

This hearty casserole epitomises comfort food. 

Serves 6 - 8

1 hour


Ingredients

2 tbsp Oil
1 kg Beef Mince
1 Onion, diced
3 Stalks celery, thinly sliced
2 Carrots, diced
4 Cloves garlic, chopped
2 tbsp Flour
4 tbsp Worcestershire sauce
2 cups Beef stock
2 Bay leaves
1 tsp Dried thyme or oregano
1 tbsp Tomato paste
1 kg Potatoes, mashed
3 tbsp Butter
½ tsp Nutmeg
  Salt and white pepper, to taste
2 tbsp Oil
1 kg Beef Mince
1 Onion, diced
3 Stalks celery, thinly sliced
2 Carrots, diced
4 Cloves garlic, chopped
2 tbsp Flour
4 tbsp Worcestershire sauce
2 cups Beef stock
2 Bay leaves
1 tsp Dried thyme or oregano
1 tbsp Tomato paste
1 kg Potatoes, mashed
3 tbsp Butter
½ tsp Nutmeg
  Salt and white pepper, to taste

Method

1 Preheat the oven to 180°C. 
2 Heat the oil in a large pan. 
3 Add the beef and cook until golden brown and liquid has evaporated. 
4 Remove beef mince and set aside. 
5 Add the vegetables and cook for a few minutes, then sprinkle with flour.
6 Re-add the beef mince.
7 Add the Worcestershire sauce, stock, herbs, and tomato paste. 
8 Bring to the boil. 
9 Cover and simmer.
10 Add butter and nutmeg to the mashed potatoes, and season to taste. 
11 Place the meat mixture into an ovenproof dish. 
12 Spread the mashed potato over the meat mixture.
13 Roughen up the surface a bit using a fork so that the tips go crispy in the oven. 
14 Sprinkle over your preferred spices and fresh herbs.
15 Bake for 20 minutes or until golden brown and the meat sauce is bubbling.

 

Pro-tip:

Grate baby marrow into the mince mix. This is a simple way to sneak in some extra veggies for picky eaters.