Elaine's cottage pie

    50 min

    This is my version of cottage pie - the comforting dish that we all love!

    123 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 2 cloves garlic, crushed
    • 500g lean mince
    • 2 medium carrots, sliced or diced
    • 125g frozen garden peas
    • 4 tablespoons tomato puree
    • 2 tablespoons chopped fresh parsley
    • 250ml beef stock
    • salt and pepper to taste
    • For the topping
    • 4 large potatoes, peeled and diced small
    • 50g butter
    • 125g grated Cheddar cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas mark 6.
    2. Heat the oil in pan, add onions, garlic and mince; cook stirring, until mince is browned.
    3. Add carrots, peas, puree, parsley, stock, salt and pepper; simmer covered for about 20 minutes or until the carrots are tender.
    4. While this is cooking, boil the potatoes and mash with butter and cheese.
    5. Spoon mince mixture into an oven-proof dish. Top with potato-cheese mash.
    6. Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top.

    Make ahead...

    This cottage pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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