Cottage Pie
A comforting family cottage pie with a minced beef, tomato and vegetable filling topped with mashed potato and baked until golden.
Servings: 4 people
Equipment
- 1 Large frying pan or saucepan
- 1 Large saucepan
- 1 potato peeler
- 1 Potato masher
- 1 Measuring Jug
- 1 Chopping board
- 1 Sharp knife
- 1 Wooden spoon
- 1 Oven proof dish
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 1 clove garlic
- 2 medium carrots
- 500 g minced beef
- 400 g tin chopped tomatoes
- 2 tablespoons brown sauce or BBQ sauce a good squeeze
- 300 ml beef stock
- 1 teaspoon dried mixed herbs
- A splash of Worcestershire sauce
- salt and black pepper to season
- 4-6 medium potatoes enough to cover the filling
- 1 knob butter
Instructions
- Preheat the oven to 190°C / 170°C fan / 375°F / Gas 5.
- Peel and finely chop the onion and carrots. Peel and crush or finely chop the garlic.
- Heat the oil in a large pan over a medium heat. Add the onion, carrots and garlic and cook gently until they begin to soften.
- Add the minced beef and cook until browned, breaking it up as it cooks.
- Add the chopped tomatoes, beef stock, mixed herbs and a splash of Worcestershire sauce. Season with salt and black pepper.
- Simmer gently for about 30 minutes, allowing the sauce to reduce. Stir in the brown sauce or BBQ sauce towards the end of cooking.
- While the filling is cooking, peel and chop the potatoes. Boil until tender, then drain well. Add the butter and mash until smooth.
- Spoon the beef filling into an ovenproof dish and spread the mashed potato evenly over the top. Rough up the surface with a fork.
- Bake for about 30 minutes, until the filling is bubbling and the potato is golden on top.
- Leave to stand for a few minutes before serving.
Notes
If the filling is too runny: Let it simmer for a little longer to reduce. If necessary, thicken it with a small amount of gravy granules or a little flour mixed with cold water.