Description
The classic Cottage Pie.
Ingredients
- 1 kg beef mince
- 1 onion large finely chopped
- 1 carrot finely chopped
- 1/4 tsp thyme
- 1 tbs tomato paste
- 1 tbs worcestershire sauce
- 2 tsp soy sauce
- 1 1/2 cups beef stock
- 1 pinch seasoning to taste
- 2 tbs plain flour
- 1/4 cups water
Topping
- 750 gms potato
- 60 gms butter
- 1/4 cups milk
- 1 pinch seasoning to taste
Method
STEP 1 Place mince in pan, cook over high heat, stirring until meat is well browned.
STEP 2 Pour off excess fat and add onion and carrot.
STEP 3 Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
STEP 4 Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
STEP 5 Stir in blended flour and water until mixture boils and thickens.
STEP 6 Reduce heat and simmer gently for 5 minutes. Place mixture into overproof dish.
STEP 7 Topping: Boil potatoes until tender. Drain and mash potato.
STEP 8 Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
STEP 9 Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown.
Notes
Score potato mixture with a fork, as this helps to make it crisp and crunchy. I have used chicken stock successfully too. Make sure you don’t put the lid on when you put it in the oven, the topping won’t crisp up.