Cottage Pie

Instructions

1. 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. 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. 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. 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. 5

   Mash the potatoes: Mash the boiled potatoes with butter, milk, salt, and pepper until perfectly smooth and fluffy.

6. 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.