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Crispy-topped cottage pie
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Crispy potato crust adds unique deliciousness to this cottage pie.
Ingredients:
  • 75.08 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 44.40 gm Tomato Paste
  • 1kg lean beef mince
  • 20.40 gm beef style stock powder
  • 250.00 gm water
  • 400g can diced tomatoes
  • 40.00 ml Traditional Gravy Mix
  • 2 carrots, peeled, diced
  • 250.00 ml frozen peas
  • 700g Desiree potatoes, thinly sliced
  • 125g tasty cheese, finely grated
Instructions:
  • In a saucepan over medium heat, heat 2 tablespoons of oil. Sauté onion and garlic for 8 minutes until soft, then stir in tomato paste and cook for an additional 3 minutes.
  • Turn the heat up to high, then add the mince and cook while stirring for 8 minutes until it's browned. Pour in the stock, water, and tomatoes, and bring it to a boil. Mix in the gravy mix and carrots, then reduce the heat to medium-low. Let it simmer partially covered for 10 minutes, then add the peas.
  • Preheat the oven to 200°C. Grease a 10-cup ovenproof dish and spoon in the mince.
  • Toss potatoes with 1 1/2 tablespoons of oil, salt, and pepper. Layer one-third of the potatoes over the mince, then sprinkle half of the cheese. Repeat the layers, finishing with potatoes on top. Drizzle with the remaining oil and season with more salt and pepper. Cover with foil and bake for 30 minutes. Remove the foil, increase the heat to 230°C, and bake for an additional 20 minutes until golden. Serve and enjoy!

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