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- Cottage Pie
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.
- 4 potatoes , cut into quarters
- 500g lean minced beef
- 2 shallots , finely chopped
- 1 tbsp tomato puree
- 3 tbsp tomato ketchup
- 2 tsp Worcestershire sauce
- 2 tbsp sunflower oil
- 30g salted butter
- 1 sprinkle garlic granules
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 375°f, gas mark 5, 190°C (170 °C fan assisted)
- Put the potatoes in a large saucepan of lightly salted water and bring to the boil.
- Reduce the heat slightly and simmer for 15-20 minutes until soft.
- Drain through a colander, then mash through a potato ricer directly back into the saucepan.
- 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.
- Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes until soft.
- Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minuets until browned.
- Add the tomato puree, tomato ketchup, worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.
- Continue to cook over a low light for 10 minutes.
- 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.
- Using a fork create a pattern over the top of the potato.
- Bake in the preheated over for 30 minutes, until heated through and the crust is golden - enjoy!
Recipe kindly provided by Lisa Roukin