Cottage Pie
- Your Family
- Apr 27, 2015
- 1 min read
3 tbsp (45ml) olive oil 1 onion, chopped 2 cloves garlic, crushed 4 tbsp (60ml) tomato paste 500g beef mince 1 cup (250ml) beef stock 1 x 400g tin Goldcrest chopped tomatoes 2 carrots, peeled, diced 1 cup (250ml) frozen peas salt and pepper 6 potatoes, peeled, boiled and mashed ¼ cup (60ml) Cheddar cheese
Heat the oil in a saucepan over medium heat. Cook the onion and garlic until soft and add the tomato paste. Cook for 3 minutes.
2 Increase the heat to high and add the mince. Cook, stirring, until well browned.
3 Add the stock and tomatoes and bring to the boil. Add the carrots, season well with salt and pepper
and reduce the heat to mediumlow, simmer for 20 minutes. Add the peas and adjust the seasoning.
4 Preheat the oven to 180°C. Spoon the mince into ovenproof bowls or an ovenproof dish, and top with mashed potato. Sprinkle with cheese and bake for 15 minutes. Switch to grill for a further 5 minutes, until the tops are golden.
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