Caroline's Cottage Pie

    1 hour 5 min

    Perfect on a chilly autumn's been in my family for years. The cinnamon may be a surprise ingredient, but it adds a good rich flavour.

    265 people made this

    Serves: 6 

    • 450g (1 lb) lean mince
    • 1 onion, diced
    • 3 carrots, diced
    • 2 tablespoons plain flour
    • 1/2 teaspoon ground cinnamon
    • 1 tablespoon mixed dried herbs
    • 2 tablespoons chopped fresh parsley
    • 350ml (12 fl oz) beef stock
    • 1 tablespoon tomato puree
    • salt and pepper to taste
    • 4 potatoes, peeled and diced
    • 50g (2 oz) butter, softened
    • 250ml (8 fl oz) milk
    • salt and pepper to taste
    • 125g (4 1/4 oz) grated Cheddar cheese

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 200 C (gas 6).
    2. Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to the boil. Boil for 15 minutes, or until potatoes are tender. Drain.
    3. Place a large frying pan over medium heat. Crumble in mince and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs and parsley.
    4. In a small bowl, combine beef stock and tomato puree. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 23cm pie dish.
    5. Mash potatoes until smooth, then add butter, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over filling. Sprinkle with grated Cheddar cheese.
    6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)

    Write a review

    Click on stars to rate