Cottage Pie

Name: Cottage Pie
Prep time: 20 min
Yield: 6 servings
Ingredients: 600 g Ground beef; 120 g Onion; 180 g Carrot; 2 piece Garlic, cloves; 15 ml Cooking oil; 20 g Tomato paste; 400 g Canned tomatoes, chopped; 150 ml Beef stock; 100 g Peas, frozen; 1 tsp Worcestershire sauce (optional); 1 tsp Thyme, dried; ½ tsp Salt; Black pepper, to taste; 1 kg Potato; 40 g Butter; 100 ml Milk; ½ tsp Salt; 60 g Cheese, grated (optional); Water, for boiling the potatoes

A rich beef and vegetable filling topped with creamy mashed potatoes and baked until golden.

Serves 6

Ingredients

Meat layer

600 gGround beef
120 gOnion
180 gCarrot
2 pieceGarlic, cloves
15 mlCooking oil
20 gTomato paste
400 gCanned tomatoes, chopped
150 mlBeef stock
100 gPeas, frozen
1 tspWorcestershire sauce (optional)
1 tspThyme, dried
½ tspSalt
Black pepper, to taste

Potato layer

1 kgPotato
40 gButter
100 mlMilk
½ tspSalt
60 gCheese, grated (optional)

Water, for boiling the potatoes

Equipment

Frying pan
Pot
Baking dish
Colander
Potato masher
Wooden spoon
Oven

Method

Peel the potatoes and cut them into evenly sized pieces. Place them in a saucepan with cold salted water. Bring to the boil and cook for about 15–20 minutes, until a fork slides easily into the pieces. Overall cooking time: 55 minutes.
Meanwhile, dice the onion and carrots finely. Heat the oil in a large frying pan and cook them for 5–6 minutes.
Add the garlic and cook for about 30 seconds.
Add the ground beef. Break it up with a spoon and cook for 7–8 minutes, until no raw pink areas remain.
Add the tomato paste and stir for 1 minute.
Add the chopped tomatoes, beef stock, optional Worcestershire sauce, thyme, salt and black pepper.
Simmer uncovered for 15–20 minutes. The filling should thicken significantly and should not be watery.
Add the peas during the final 3–4 minutes.
Drain the potatoes. Return them to the hot saucepan for about 1 minute so excess moisture can evaporate. Mash with the butter, warmed milk and salt. Use a potato masher or fork.
Spread the meat filling evenly in the baking dish. Cover with the mashed potatoes. Add the grated cheese if using. Use a baking dish approximately 20 × 30 cm / 2–2.5 l.
Bake at 200°C conventional / 180°C fan for 20–25 minutes, until the filling is bubbling around the edges and the potato topping is lightly browned.
Rest for 10 minutes before serving.

Storage

Refrigerate for up to 4 days.

Reheat leftovers thoroughly to an internal temperature of 74°C / 165°F.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.