Cottage Pie
Cottage Pie

PREP + COOK TIME 1 HOUR 30 MINUTES
SERVES 4

2 teaspoons olive oil

1kg beef mince

1 medium brown onion (150g), chopped finely

1 medium carrot (120g), sliced finely

1 trimmed celery stalk (100g), sliced finely

1 tablespoon chopped fresh thyme leaves

250ml (1 cup) beef stock

1 tablespoon worcestershire sauce

70g (¼ cup) tomato paste

400g can diced tomatoes

60g (½ cup) frozen peas

2 tablespoons grated cheddar

thyme sprigs, extra, to serve

 POTATO TOPPING

6 medium potatoes (1.2kg), chopped coarsely

60g butter

60ml (¼ cup) milk

 

1     Preheat oven to 180°C/160°C fan.

2     Heat oil in a large saucepan over high heat; cook mince and onion, stirring, 5 minutes or until browned.

3     Add carrot, celery, thyme, stock, sauce, paste and tomatoes; simmer, uncovered, 30 minutes or until carrot is tender. Add peas; cook 10 minutes until peas are tender and liquid has thickened.

4     Meanwhile, make potato topping.

5     Spoon beef mixture into a 2.5-litre (10-cup) ovenproof dish. Spread potato topping over beef mixture; sprinkle with cheese. Bake, uncovered, for 30 minutes or until pie is heated through and topping is golden. 
Serve sprinkled with extra thyme.

 

POTATO TOPPING

Boil, steam or microwave potatoes until tender; drain. Mash potato with butter and milk.