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Cottage Pie

Cottage Pie
Ingredients: 

Filling

  • 1kg beef mince
  • 1 medium-sized onion, finely chopped
  • 2 medium-sized carrots, peeled and grated
  • 2 sticks celery, strings removed with vegetable peeler, finely chopped
  • 150ml red wine (optional)
  • 400g can chopped tomatoes in juice
  • 1 tablespoon tomato paste
  • 250ml beef stock
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme leaves, finely chopped

Topping

  • 1.2kg floury potatoes, such as agria, peeled and cubed
  • 200ml milk
  • 25g butter
  • 1 cup grated cheddar cheese or ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon smoked paprika

To Serve

  • Green peas, steamed or boiled
Method: 

Preheat the oven to 190°C.

Filling

Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove and set aside.

Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft. Increase heat and add carrot and celery and cook for a further 5 minutes. Pour in the wine if using, and bring to the boil. Return beef mince to the saucepan with tomatoes, tomato paste and stock. Season as required.

Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated. Stir through the chopped herbs.

Topping

Boil potatoes in lightly salted water until tender. Drain and dry over the heat then mash or pass through a mouli or potato ricer. Using a wooden spoon, beat in the milk and butter. Stir through the cheese.

To assemble

Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika. Place in the oven and cook for 30 minutes until hot and bubbling.

To serve

Serve cottage pie with green peas.