Cottage Pie
found in Mains - Meat Dishes
 | Nut Free |
Prep: 30 minutes
Cook: 1 hour
Difficulty:
Challenging
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser.
Ingredients
- 750g potatoes, unpeeled
- 2 tbsp olive oil
- 1 onion
- 1 courgette
- 1 carrot
- 2 celery sticks
- 2 red peppers, deseeded
- 2 tsp oregano
- 2 garlic cloves, crushed
- 500g beef mince
- 2 tbsp flour (plain)
- 1 beef stock cube
- 2 tbsp worcestershire sauce
- 25g butter, melted
Directions
1
Put the potatoes in a large pan of water. Bring to the boil, and then parboil for 15 minutes. Drain, well. Loosely wrap in a clean tea towel to dry and cool a little.
2
When the potatoes are cool enough to handle, peel the skins and coarsely grate into a bowl.
3
Meanwhile, heat the oil in a large frying pan. Chop all the veg and add to the pan along with the oregano and garlic. Gently cook for 10-15 minutes,, until softened. Remove to a bowl until needed.
4
Return the pan to the heat and add the mince. Brown, over a high heat, breaking it up with a wooden spoon. Stir in the flour and cook for 2 minutes more.
5
Tip the cooked veg back into the pan and add the stock cube, worcestershire sauce and 500ml water. Bring to the boil, then reduce the heat and simmer for 40 minutes. Season to Taste
6
Put the mince mixture in a large baking dish. Scatter over the potato, brush with the butter and season. Bake for 25 minutes, until bubbling and golden.
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