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Cottage pie
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Prep Time:
25 minutes
25 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
75 minutes
75 minutes
Family-friendly meal with a tasty twist.
Ingredients:
- 18.20 gm olive oil
- 1 medium brown onion, chopped
- 600g lean beef mince
- 1 large carrot, peeled, finely chopped
- 1 medium zucchini, finely chopped
- 3 celery stalks, trimmed, finely chopped
- 44.40 gm salt-reduced tomato paste
- 400g can salt-reduced chopped tomatoes
- 127.50 gm beef stock
- 850g sebago potatoes, peeled, chopped
- 64.38 gm milk
- 10g butter
- 40.00 ml grated tasty cheese
- Mixed salad leaves, to serve
Instructions:
- Heat oil in a hot frying pan. Sauté onion for 3 minutes until softened. Mix in mince and cook for 8 minutes until browned, breaking it up with a wooden spoon.
- Combine freshly chopped carrot, zucchini, and celery in the pan. Sauté for 3 minutes, constantly stirring. Mix in tomato paste, fresh tomato, and stock. Reduce heat to medium-low, cover, and let simmer for 15 minutes until vegetables are tender. Preheat the oven to 200°C/180°C fan-forced.
- Boil potatoes until tender, then mash in a saucepan over low heat with milk and butter until creamy.
- Divide the mince mixture evenly into four 1 3/4 cup capacity ovenproof dishes. Cover with a layer of mash and sprinkle with cheese. Bake for 15 to 20 minutes until golden. Serve alongside fresh salad leaves.