British & Irish

Cottage Pie

Name: Cottage Pie
Total time: 60 min
Yield: 7 servings
Cuisine: British & Irish
Ingredients: 500g minced beef; 1 onion (diced); 2 carrots (diced); 100g frozen peas; 2 tbsp tomato purée; 400ml beef stock; 800g floury potatoes (peeled and quartered); 50g butter; 50ml milk

Rich minced beef and vegetable filling slow-simmered in gravy, blanketed under a golden, creamy mashed potato crust. The ultimate family dinner.

60 minutes

Serves 7

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Prepare the potatoes: Boil the potato quarters in salted water for 15-20 minutes until fork-tender. Drain and let steam dry for 2 minutes.

2
Cook the beef base: In a wide pan over medium-high heat, brown the minced beef for 5-8 minutes. Add the diced onion and carrots, cooking for another 5 minutes until soft.
3
Create the sauce: Stir in the tomato purée and cook for 2 minutes. Pour in the beef stock, bring to a simmer, and let it bubble gently for 20 minutes until the sauce coats the back of a spoon.
4
Add the peas: Stir the frozen peas into the beef mixture and cook for 2 more minutes. Transfer the entire mixture to a baking dish.
5
Mash the potatoes: Mash the boiled potatoes with butter, milk, salt, and pepper until perfectly smooth and fluffy.
6
Bake to perfection: Preheat oven to 200°C (400°F). Spread the mashed potatoes evenly over the beef filling. Drag a fork across the top to create ridges (which will crisp up). Bake for 25 minutes until golden brown.

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