This hearty cottage pie makes a hearty and delicious midweek meal. Serve alongside steamed kale or cabbage, or a pile of boiled carrots and green beans and a big glass of our Tarragona Gran Reserva.
Cottage pie
Ingredients
6
servings
-
- 1
- 1
- 2
- 500 g
- 1
- 1 tbsp
- 500 ml
- 1 tbsp
- 750 g
- 50 g
- 50 ml
- 50 g
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Preparation
Add a dash of oil to a pan and gently fry the onion, garlic and carrot. Add the mince to the pan and continue to fry until the meat has browned.
Crumble over the beef stock cube and stir through the flour, cooking for 2 minutes. Pour in the stock and simmer until it begins to thicken.
Meanwhile, boil the potatoes in salted water for 15 minutes, until soft. Drain and mash together with the butter, milk and cheese.
Preheat the oven to 220°C/200°C fan/gas mark 7.
Pour the beef mixture into a baking dish and use the tip of a fork to create lines across the potato.
Bake in the oven for 30 minutes, until golden and bubbling.
