Wednesday, 14 September 2011

Cottage Pie

Also known as Shepherd’s Pie, the cottage pie is a meat pie with a crust made from mashed potato. 
6 medium potatoes – peeled (and milk and butter for mash)
500g lean mince
1 onion, chopped
2 tomatoes, chopped
1 cup brown mushrooms, sliced
1 beef stock cube
¼ cup water
1 tbsp sunflower oil for frying
1 tbsp garlic and lemon mix
3-4 tbsp tomato paste
½ tsp thyme
½ tsp oregano
½ tsp rosemary
1 tsp salt
½ cup grated cheese to sprinkle on top of mash
  1. Peel the potatoes, slice in half and boil until soft.
  2. Fry the onion in the cooking oil until soft.
  3. Add the mince, garlic & lemon mix, stock cube and water to the onions.
  4. Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomato paste, salt, rosemary, thyme and oregano.
  5. Mix together well.
  6. Allow to simmer for 5-10 minutes.
  7. Once everything is cooked, add the mixture to a round casserole dish.
  8. Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
  9. Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese.
  10. Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown.