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Chunky beef cottage pie
Chunky beef cottage pie
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Make-ahead beef cottage pie for flexible family meals.
Ingredients:
  • 1kg beef chuck steak, diced
  • 1 large brown onion, chopped
  • 2 medium carrots, peeled, diced
  • 2 stalks celery, diced
  • 2 garlic cloves, crushed
  • 175g packet Tuscan meatballs recipe base
  • 382.50 gm beef stock
  • 600g orange sweet potato, peeled, chopped
  • 550g lady christl potatoes, peeled, chopped
  • 30g butter, chopped
  • 128.75 gm milk
Instructions:
  • In a large flameproof casserole dish, heat half of the oil over medium-high heat. Brown the beef in batches for about 5 minutes. Transfer the beef to a bowl.
  • Heat the remaining oil in the dish, then add the onion and cook, stirring occasionally, until softened, about 3 minutes. Next, add the carrot and celery and cook for about 5 minutes until they start to brown. Stir in the garlic and cook for another minute until fragrant, then add the flour and cook for an additional minute. Pour in the recipe base and stock, bring to a boil, and return the beef to the dish. Season with salt and pepper. Reduce the heat to low and simmer, covered, for 1 hour and 30 minutes. Uncover and simmer for an additional 20 minutes or until the sauce thickens.
  • Preheat the oven to 180°C/160°C fan-forced. Boil sweet potato and potato until tender, then drain and mash in a saucepan over low heat until smooth. Stir in butter and milk, and season with pepper to taste.
  • Pour the beef mixture into an 8-cup ovenproof dish. Top it with the mash. Bake for 45 minutes until golden brown. Let it sit for 5 minutes before serving. Enjoy!

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