Nana Rita’s cottage pie

SAVOURY PASTRY

INGREDIENTS

1 cup flour

pinch salt

50g butter

1/4 cup tasty cheese, grated

1/2 cup ice cold water

TOPPING

4 large potatoes, mashed

tasty cheese, grated

1 tomato, sliced

FILLING

oil, for frying

350g beef mince

1 large tablespoon curry powder

garlic, to taste

2 tablespoons tomato sauce

1 large carrot

1 large onion

1/2 cup parsley, chopped

1/2 cup frozen peas

salt and pepper

METHOD

To make the pastry, sift flour and salt together. Rub in butter, add grated cheese and mix with the water. Roll out dough and line your greased pie dish with pastry. Stand in fridge for 15-20 minutes.

Blind bake the pastry by lining it with baking paper and filling with dried beans or rice. Bake for 15 minutes at 220°C.

To make the filling, heat oil in saucepan, add mince, garlic, curry powder and tomato sauce. Just heat through, then add vegetables, finely chopped. Cover with water and cook about 20 minutes on medium heat, then thicken with flour. Lastly add parsley and peas and leave to cool.

Add cold filling to cooked pie shell. Top with mashed potatoes, cheese and tomato slices. Place under hot grill until golden brown.

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