The perfect midweek meal, jam packed with flavour and the most delicious and hearty filling Kath’s cottage pie is the go to meal for the winter season. Let’s face it, this is a proper crowd pleaser and the perfect warming meal for you and your beloved to devour.
- 500g Lean Beef Mince
- Half an Onion Finely Chopped
- x2 Carrots Finely Chopped
- x3 Medium Courgettes Finely Chopped
- x1 Celery Stalk Finely Chopped
- 1 TBSP Olive Oil
- Pinch of White Pepper
- Pinch of Salt
- 1 TSP Mixed Dry Herbs
- 1 TBSP Tomato Paste
- x1 Tin Chopped Peeled Tomato (410g)
- 10ml Flour
- x1 Knorr Beef Stock Cube
- 200ml Boiling Water
- x6 Large Potatoes Peeled & Quartered
- Salt and Pepper to Taste
- 15g Butter
- This is a guide, you might need a little more. If mash is looking dry you can add a dash of full cream milk
—— METHOD ——
Pour a glug of olive in a medium sized pot and add chopped onion, celery, carrots and courgettes. Sauté until glossy and then add the mince and brown. Once minced has browned, add the tomato paste and flour. Stir until it is well combined. Add your tinned tomato followed by your mixed herbs, salt, pepper, stock cube and boiling water. Allow to simmer until the liquid reduces and sauce begins to thicken. Try and stir through every 5 minutes.
Meanwhile, place your quartered potatoes into boiling water with a pinch of salt and boil until potatoes are nice and soft. Drain potatoes and shake off any excess water. Place them back in the pot and mash using a potato masher. Add butter, salt and pepper and if need be add a little milk to reach a smooth and lump free consistency. Now it is time to assemble. Place your mince in a casserole dish and gently layer the mash over the mince.6. Preheat your oven to 180’C and place cottage pie in the oven for 45 minutes or until the cooked through and the top is nice and golden. Serve cottage pie with peas.