Anna Smit se Cottage Pie: Dr. Chris / Yummy Promosie

1 tbs olive oil 1 medium brown onion, finely chopped 500g extra lean beef mince 1 tbs plain flour 2 tbs tomato paste 2 tsp Worcestershire sauce 1 tbs barbeque sauce 1 cup (250ml) beef stock 1 cup (120g) frozen peas 500g brushed Sebago potatoes, peeled, chopped ½ small cauliflower, trimmed, cut into florets ¼ cup (60ml) skim milk ¼ cup (30g) 25% reduced-fat grated cheese 2 medium carrots, sliced steamed 300g broccoli, cut into florets, steamed

Preheat oven to 180 C or 160 C fan-forced. Heat oil in a large deep frying pan over medium heat. Add onion and cook, stirring for 5 mins or until softened, then add mince and cook for a further 5 mins, stirring with a wooden spoon to break up lumbs.Sprinkle flour over mince and cook, stirring, for 1 min. Stir in tomato paste, Worcestershire sauce, barbecue sauce and stock. Bring to the boil and reduce heat slightly. Simmer, uncovered, stirring occasionally for 5 mins or until thickened slightly. Stir in peas.Meanwhile, steam potato and cauliflower until tender. Drain well, then mash together. Add milk and half the cheese. Season with salt and freshly ground black pepper.Spoon mince mixture into a 1.5-litre (6 cup) capacity ovenproof dish. Top with potato mixture. Rough up the surface with a fork, and sprinkle with remaining cheese. Bake for 30 mins or until lightly browned. Serve immediately with steamed carrot and broccoli.

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