Ingredients
- Cottage Pie
450g carrots, chopped
A generous knob of butter
2 ½ tbsp vegetable oil
450g minced beef
1 large onion, finely chopped
100g leek, finely chopped
100g red pepper deseeded and finely chopped
1 garlic clove, crushed
150g button mushrooms, sliced
1tbsp tomato puree
400g can chopped tomatoes, drained
2 tsp Worcestershire sauce
½ tsp dried mixed herbs
300ml beef stock
salt and black pepper - Topping
675g potatoes, peeled and cut into chunks
50g unsalted butter
6 tbsp milk
200g frozen peas, cooked
1 medium egg, beaten
salt and white pepper
Method
- Cook the carrots in a saucepan of lightly salted boiling water for 20 minutes or until tender, then mash with the butter until smooth.
- Heat ½ tbsp of the oil in a large non-stick frying pan and sauté the beef mince for 7-8 minutes or until all the liquid has evaporated. Remove the beef from the pan and set aside.
- Heat the remaining oil in a large casserole and sauté the onion and leek for 5 minutes. Add the red pepper and sauté for 3 minutes, then add the garlic and sauté for 30 seconds. Add the mushrooms and sauté for 2 minutes.
- Add the tomato puree, tomatoes, Worcestershire sauce, herbs and beef stock, and simmer for about 30 minutes. Season to taste.
- Meanwhile, make potato the topping. Boil the potatoes for 15 – 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with the butter, milk, salt and white pepper until smooth.
- In a separate saucepan, cook the frozen peas for 5 minutes.
- Preheat the oven to 180C / 350F. Place the mashed carrots in the base of a glass ovenproof dish or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato. Brush the potato with the beaten egg and cook in the oven for 15 – 20 minutes. Brown the top under the grill, if necessary, before serving.
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