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Carrot-topped cottage pie recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Upgrade your cottage pie by topping it with sweet potato and carrot for a deliciously sweet and earthy twist that perfectly complements the savory mince filling.
Ingredients:
  • 2 dried bay leaves
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1kg pork and veal mince
  • 40.00 ml plain flour
  • 250ml (1 cup) Beef Style Liquid Stock
  • 80ml (1/3 cup) red wine
  • 48.80 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 150g (1 cup) frozen peas, thawed
  • 1kg carrots, peeled, coarsely chopped
  • 550g sweet potato, peeled, coarsely chopped
  • 25g butter, melted
  • Chopped fresh continental parsley leaves, to serve
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. 2. Heat oil in a frying pan over medium heat and add onion, carrot, and celery. Cook and stir for 5 minutes until softened. 3. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon, until browned.
  • Combine flour in the pan and cook while stirring until fully mixed. Pour in the stock, wine, Worcestershire sauce, tomato paste, and add bay leaves. Stir well to combine. Simmer for 15 minutes or until the sauce thickens, stirring occasionally. Mix in the peas, season the dish, then transfer to a 3L (12 cup) ovenproof dish.
  • Boil carrots and sweet potato in a large saucepan for 15 minutes until tender. Drain and mash until smooth. Season to taste.
  • Spread the mash over the mince mixture, brush with melted butter, and bake for 25-30 minutes until golden. Finish by sprinkling with parsley before serving.

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