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Cottage pie
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Prep Time:
25 minutes
25 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
70 minutes
70 minutes
Elevate this classic game-day snack into a beloved family meal with simple steps.
Ingredients:
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 500g Organic Beef Mince
- 40g plain flour
- 125ml red wine
- 250ml beef stock
- 48.80 gm Worcestershire sauce
- 40.00 ml dried bay leaves
- 80g pea
- 4 (about 800g) pontiac potatoes, peeled
- 50g butter
- 125ml milk
- Melted butter, extra, for brushing
Instructions:
- Heat oil in a frying pan over medium heat. Saute onion, carrot, and celery for 5 minutes until the onion softens. Add the mince and cook for 5 more minutes, breaking up lumps until it changes color.
- Stir in flour until well combined. Pour in wine and bring to a boil. Stir in the sauce until it reduces by half, about 2 minutes. Add stock, Worcestershire sauce, tomato paste, and bay leaves. Let it simmer for 15 minutes until the sauce thickens. Mix in peas and take off the heat. Season to taste.
- Place the potatoes in a saucepan filled with cold water and bring to a boil over high heat. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well, then return them to the pan. Add butter and mash until smooth. Stir in the milk until well combined, then season with salt and pepper.
- Preheat the grill to high. Transfer the beef into a 1.5L (6 cup) ovenproof dish. Top with mash and brush lightly with melted butter. Grill for 2-3 minutes or until the potato turns golden brown. Serve immediately.