Cottage pie
60 mins
easy
Ingredients
500g beef mince
1 leek (sliced) or brown onion, diced
3 sticks celery, chopped
2 carrots, diced
1 cup peas
1 tbsp dried tarragon
3 cloves garlic, minced
50g plain flour
3 tbsp Worcestershire sauce
3 tbsp tomato paste
200ml beef stock
800g peeled potatoes
150ml milk
80g butter
Method
Preheat the oven to 190°C.
In a large pan, cook the onion, celery, carrots, and garlic over medium heat until softened. Add tarragon.
Add the beef mince and cook until browned. Stir in flour, Worcestershire sauce, and tomato paste.
Pour in the beef stock, mix well, and simmer for about 10 minutes until thickened. Add peas.
Boil the peeled potatoes until tender. Drain and mash with warmed milk and melted butter until smooth.
Spread the beef mixture in a baking dish. Top with mashed potatoes, using a spoon or piping bag.
Bake for 25-30 minutes until the top is golden brown.
