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Ingredients
| 1 | onions onion |
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| peeled and sliced | |||
| 1 | garlic garlic |
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| finely sliced | |||
| 2 | carrots carrot |
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| peeled and diced | |||
| 500 g g | beef mince beef mince |
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| 500 ml ml | beef stock beef stock |
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| 1 tbsp tbsp | flour flour |
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| 1 tbsp tbsp | tomato purée tomato purée |
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| vegetable oil vegetable oil |
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| salt salt |
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||
| black pepper black pepper |
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||
| 750 g g | potatoes potato |
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| peeled and chopped | |||
| 50 g g | butter butter |
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| 50 ml ml | whole milk whole milk |
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| 50 g g | mature cheddar mature cheddar |
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| grated | |||
Cottage pie
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1:00 h
(87)
Method
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.
- 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.
