Cottage Pie
By Cook with Lisa
Published on 25 April 2022
The combination of rich meat and creamy mash is a timeless classic, you can always add diced carrots and peas to the beef mixture if you wanted to add some vegetables.Time and servings
1 hr 20 minsTotal time
4Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 2 tbsp of sunflower oil
- 1 sprinkle of garlic granules
- 4 potatoes, cut into quarters
- 500 g of lean minced beef
- 2 shallots, finely chopped
- 1 tbsp of tomato puree
- 3 tbsp of tomato ketchup
- 2 tsp of worcestershire sauce
- 30 g of salted butter
Method
Step 1
Preheat the oven to 375°f, gas mark 5, 190°C (170 °C fan assisted)Step 2
Put the potatoes in a large saucepan of lightly salted water and bring to the boil.Step 3
Reduce the heat slightly and simmer for 15-20 minutes until soft.Step 4
Drain through a colander, then mash through a potato ricer directly back into the saucepan.Step 5
Season the poatoes lightly with sea salt and white pepper, then mash in the butter over a gentle heat for 1 minute, then set aside.Step 6
Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes until soft.Step 7
Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minuets until browned.Step 8
Add the tomato puree, tomato ketchup, worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.Step 9
Continue to cook over a low light for 10 minutes.Step 10
Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.Step 11
Using a fork create a pattern over the top of the potato.Step 12
Bake in the preheated over for 30 minutes, until heated through and the crust is golden - enjoy!