Cottage Pie
This is one of those dishes that can be made in advance and just finished off in the oven when you are ready for dinner
Ingredients
for the mince
- 15 mls olive oil
- 1 large onion, peeled and finely diced
- 1 clove garlic, crushed
- 500 g ground beef
- Salt and freshly ground black pepper to season
- 40 g tomato paste
- 5 mls Worcestershire sauce
- 1 x 400 g tin tomatoes
- 2 medium carrots
- 250 mls red wine
- 100 g frozen peas
for the mash
- 4 large potatoes, quartered
- 50 g butter
- Salt to season
Method
for the mince
- Place the oil into a large pot and heat over a medium to high temperature
- Add the onion and sauté until soft, reducing the heat to prevent the onion colouring
- Add the garlic and sauté for a further 5 minutes
- Add the beef a bit at a time and brown
- Season to taste and then add the tomato paste and Worcestershire sauce
- Stir to combine before adding the tin tomatoes
- Break the tomatoes up using a wooden spoon before adding the carrots
- Stir to combine and then add the red wine
- Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft
- Add the peas and cook until they have completely defrosted
- Adjust the seasoning and set aside to cool
for the mash
- Cook your potatoes until you can get a knife through them. I prefer to steam mine
- Make sure they are completely dried before pushing them through a ricer, or mashing by hand
- Add the butter and mix in using a fork until the butter has melted
- Add a generous amount of salt to season
for the cottage pie
- Preheat the oven to 180° Celsius
- Place the mince into an ovenproof dish
- Place the mash into a piping bag and pipe the mash on top of the mince *
- Bake for 40 minutes until the potatoes are crispy and have some colour
Notes
* you don't have to do it this way but it does look prettier
Nutrition
Serving: 4g