
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
1 | onions onion | ||
peeled and sliced | |||
1 | garlic garlic | ||
finely sliced | |||
2 | carrots carrot | ||
peeled and diced | |||
500 g g | beef mince beef mince | ||
500 ml ml | beef stock beef stock | ||
1 tbsp tbsp | flour flour | ||
1 tbsp tbsp | tomato purée tomato purée | ||
vegetable oil vegetable oil | |||
salt salt | |||
black pepper black pepper | |||
750 g g | potatoes potato | ||
peeled and chopped | |||
50 g g | butter butter | ||
50 ml ml | whole milk whole milk | ||
50 g g | mature cheddar mature cheddar | ||
grated |
Cottage pie
This recipe was liked
This recipe was disliked
An error occurred, please try again
1:00 h
(105)
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.