Layered Cottage Pie

by Lindsay Law (follow)
Dinner (2258)      Cheese (384)      Beef (174)      Potato (144)      Potatoes (132)      Mince (39)      Supper (36)      Onion (31)     
I was short of pans in a new kitchen so I had to improvise and turn a mashed potato cottage pie into a sliced potato cottage pie. To make it a bit more interesting I layered it with cheese. It really works well - lots of textures in the pie, and a crispy, savoury topping to finish off.

Layered cottage pie

Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Makes: 6 servings

3 tbsp vegetable oil
1 onion
2 cloves of garlic
1 kg lean beef mince
500 ml beef stock
2 carrots
100g frozen peas
700g potatoes
125g grated cheese

Preheat the oven to 200 Celsius
Heat 1 tbsp of the oil in a large saucepan over a medium heat.
Chop the onion and crush the garlic and add to the oil. Cook gently for about 10 minutes until soft.
Turn the heat up to high. Add the mince, stirring well to break it up and cook for about 10 minutes until the mince is browned.
Add the stock and carrot and bring to the boil.
Reduce the heat and simmer for about 10 minutes.
Add the peas.
Slice the potatoes into thin rounds a few millimetres thick.
In a bowl, toss the potatoes with 2 tbsp of vegetable oil and season with salt and pepper.
Grease a large baking dish and then spoon in a layer on mince.

Minced beef, carrot, peas, baking dish

Arrange a third of the potatoes over the mince mixture, and then sprinkle with half of the grated cheese.
Continue to build up the layers of mince and potato. *The final layer should be potato, sprinkled with the rest of the cheese and a grinding of salt and pepper.

Layered cottage pie

Then, cover the top with foil and bake in the oven for about 30 minutes.
Increase the heat of the oven to 230 Celsius, remove foil, and bake for a further 15-20 minutes or until golden-brown.

Layered cottage pie

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