British
Cottage pie
Beef mince in a rich gravy with carrots and peas, topped with mashed potato and cheese and baked until golden.
- Serves 4
- Prep 20 min
- Cook 1 h
- Total 1 h 20 min
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Ingredients
15 items · serves 4- 500 g beef mince
- 1 onion, chopped
- 2 carrots, diced
- 100 g frozen peas
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 beef stock cube
- 1 tbsp vegetable oil
- 1 kg potatoes (floury, such as Maris Piper), peeled and cut into chunks
- 25 g butter
- 75 ml semi-skimmed milk
- 50 g cheddar cheese, grated
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk, wheat · May contain: fish (Worcestershire sauce — check the label); soy, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
5 steps- 1Heat the oil in a pan and soften the onion and carrots for five minutes, then add the mince and brown it.
- 2Stir in the flour and tomato puree, then add the Worcestershire sauce and the stock cube dissolved in 300 ml of hot water. Simmer for twenty minutes, then stir in the peas and season.
- 3Meanwhile boil the potatoes in salted water for about fifteen minutes until soft, drain and mash with the butter and milk.
- 4Heat the oven to 200 C (180 C fan). Spoon the mince into an ovenproof dish and spread the mash over the top.
- 5Rough up the top with a fork, scatter over the cheese and bake for twenty-five to thirty minutes until golden and bubbling.