My husband Rob is a massive fan of traditional home style meals – curried sausages, split pea and lentil soup and of course – cottage pie! I must admit I love these kinds of meals also. They are generally a straight forward, inexpensive meal to prepare and are enjoyed by the whole family.
This cottage pie recipe is absolutely delicious, rich and tomatoey and packed full of veggies. If you find at the end of the mince stage you can’t wait another half an hour while the potato bakes, the recipe also serves as a perfectly delicious savoury mince that you could serve with rice or on top of toast.
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, peeled and diced
1 large carrot, peeled and diced
handful of mushrooms, sliced
500 grams lean beef mince
1 cup of beef stock
1 tbsp tomato paste
400g can crushed tomatoes
2 tbsp worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch of chilli flakes (optional)
1 tbsp raw sugar
1 tbsp corn flour, mixed with small amount of water to form a paste
3/4 cup frozen peas
salt and pepper to taste
800 grams potatoes, peeled and diced
40 grams butter
1/3 cup hot milk
50 grams parmesan cheese, grated
salt and pepper to taste
Prep time: 20 minutes
Cook time: Mince 30 minutes, Mash potato 30 minutes, Oven bake 30 minutes
(Make the mash while the mince is cooking to reduce total time).
Servings: 4 people
Preheat oven to 180C
Heat oil in heavy based saucepan and cook onion and garlic on medium heat until onion is soft and garlic is fragrant.
Add carrots and mushrooms and cook, stirring continuously until they soften.
Turn the heat up and add mince to the saucepan. Cook until fully browned.
Season with salt and pepper.
Add tomato paste and canned tomatoes and stir through to combine.
Add beef stock, worcestershire sauce, oregano, thyme, chilli and sugar. Stir through and allow to simmer, uncovered for 2-3 minutes.
Add frozen peas and stir through to combine.
Add cornflour paste and stir through mince, then taste and adjust seasoning as required.
Allow to simmer on low heat, uncovered, another 5-10 minutes, or until sauce has thickened slightly. While the mince is simmering, begin preparing the mashed potato (per recipe below).
Transfer cooked mince to a baking dish.
Top mince with mashed potato, forming small zig zagged peaks with a fork.
Bake in the preheated oven, uncovered, for 25-30 minutes or until the potato is golden brown.
Serve hot with a simple salad and a fresh loaf of crusty bread.
Boil the potatoes in large pot of salted water for 15-20 minutes until the potatoes are tender but not falling apart.
Drain the potatoes well and return to the pot. Using a potato masher, mash the potatoes.
Add butter, hot milk and parmesan cheese and stir through until ingredients are combined and potatoes are fluffy.
Season with salt and pepper as desired.