Tasty Cottage Pie
A delicious and versatile meal to use up whatever meat and vegetables you have left. Instead of a potato topping, you could do carrot and sweet potato, or a layer of butternut squash under the potatoes.
This is a real family favourite in my house
: 10 minutes
: 1 hour 20 minutes
: 6 servings
All of the ingredients. You can vary these by adding peas or mushrooms, or using butternut squash or sweet potato.
3 tbsp vegetable oil
3 medium onions, chopped
2 carrots, diced
2 cloves garlic, crushed
1 courgette, diced
100 g frozen peas
500 g beef mince
1 tbsp plain flour
175 ml red wine
300 ml beef stock
Splash of Worcester sauce, to taste
1.4 kg potatoes, peeled and chopped
50 ml milk
50 g butter
3 tbsp mature cheddar cheese, grated
Peel and chop and extra carrot for a healthy pre-dinner snack for children.
My children will turn their noses up at courgette. This is a great way to hide the healthy vegetable in a dish that they love.
Preheat the oven to 180C, Gas Mark 4
Warm the oil in a large, heavy-bottomed frying pan and add the onion, soften for a few minutes over a high heat without allowing to brown.
I used 3 small to medium onions, but you could just use 1 large one.
Add the carrot, courgette, and crushed garlic to the pan. Reduce the heat and cook for a further 5-10 minutes until the vegetables are softened.
The vegetables are softening nicely.
Turn up the heat again and add the beef mince. Cook until nicely browned.
Add the flour to the beef mixture and cook for a few more minutes.
The flour adds thickness to the sauce.
Keep the heat up and add the red wine. Let the wine reduce by about half, which should take a few minutes.
Add the stock and Worcester sauce and then turn the heat down and leave to simmer for about 40 minutes. At the end of this time, add the frozen peas.
This is almost ready to go - the peas have just been added.
Meanwhile, take the prepared potatoes put them in a pan of boiling, salted water. Boil for about 12-15 minutes or until they are cooked.
Mash the potatoes with the milk, butter and 1 tbsp of the cheese until they are smooth and creamy. You can vary the quantity of milk, butter, and cheese to taste.
Transfer the beef mixture into an baking dish, and then spoon the potato over. Sprinkle the remaining cheese over the mashed potato.
Put ths dish in the over and cook for a further 15-20 minutes, or until the cheese and potato is golden brown.
The dish is ready to be put in the oven
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