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COTTAGE PIE

SERVES 4-6

  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 500g beef or lamb, minced
  • 2 carrots, grated or 1 sweet potato, grated
  • 1 zucchini, grated
  • 2 tsp Worcester Sauce
  • 1 tbsp tomato paste
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp plain flour
  • 450 mls beef stock
  • mashed potato (recipe below)

Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a frying pan and gently cook the onion, allow to brown slightly.  Add the mince break up the beef or lamb into the pan and, using a fork, keep turning it to separate it as the meat browns.  Add Worcestershire sauce, tomato paste, thyme. Sprinkle with flour and stir inot the meat.  Cook over a gentle heat for 2 minutes.

Add the stock and bring to the boil stirring continuously. Add the grated carrots or sweet potato and zucchini.  Simmer for 20 minutes adding more stock if necessary. Season with salt and pepper.

Tip into a pie dish and allow to cook slightly. Spread the mashed potato on the top. Fork it up to leave the surface rough or draw the fork over the surface to mark with a pattern. Dot the top with butter.

Place the pie on a baking tray in the oven for 20-30 minutes or until the potato is golden brown and crisp.

MASHED POTATO

  • 800g Desiree pototoes, peeled and cut into chunks
  • 125mls/1/2 cup milk
  • 25g butter
  • Sea salt and freshly ground black pepper

Cook the potatoes in boiling salted water until tender, then drain and mash. Heat the milk and butter in a saucepan until the butter has melted and then beat into the mash until smooth. Season with salt and pepper.


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