Cottage pie

By admin
14 November 2013

That 'welcome home'-feeling after a long challenging day at work

Serves 4-6

Preparation time: 15 min

Cooking time: 30 min

Baking time: 30 min

1 kg potatoes, peeled and quartered

salt

45 ml (3 T) milk

30 ml (2 T) butter

15 ml (1 T) oil

1 onion, finely diced

400 g beef mince

30 ml (2 T) cake flour

250 ml (1 c) beef stock

30 ml (2 T) tomato paste

15 ml (1 T) Worcester sauce

5 ml (1 t) dried mixed herbs

2 carrots, diced

250 ml (1 c) water

250 g frozen peas

60 g Cheddar cheese, grated

1    Preheat oven to 180 °C.

2    Boil the potatoes in salted water until soft. Drain and mash with the milk and butter and set aside.

3    Heat the oil in a saucepan and gently fry the onion until soft. Add the mince and fry until well browned, stirring with a wooden spoon to break up any lumps.

4    Once the mince has browned, stir in the flour, beef stock, tomato paste, Worcester sauce and mixed herbs and cook for 2 minutes

5    Add the carrots and water and simmer, covered, for 20 minutes. Add the frozen peas and simmer for further 5 minutes.

6    Spoon the mince into an ovenproof casserole dish, top with the mashed potatoes and sprinkle the grated Cheddar cheese on top.

7    Bake in the preheated oven for 25-30 minutes or until golden brown on top.

 - Hope Malau

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