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COTTAGE PIE



COTTAGE PIE


FILLING


• 1 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 1 kg beef mince

• 1 cup frozen mixed vegetables 

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp rosemary

• 1 tsp thyme

• 1 cup beef stock

• 2 tbsp cornflour mixed with 3 tbsp cold water (slurry)


Heat oil in a hot pot. Add onions and sauté until soft. Add garlic and cook for 1 minute before adding mince. Cook until no longer pink making sure to break up any large chunks. Add frozen vegetables and stir. Add thyme, rosemary, salt and pepper and stir. Add tomato and stir. 

Add sauce and beef stock and bring to a gentle boil. Cover and reduce heat to low. Simmer for 10 minutes. Add cornflour slurry and stir. Cover and turn heat off. Set aside. 


MASHED POTATOES 


• 1 1/2kg potatoes, peeled and quartered 

• 100g unsalted butter

• 1 cup full cream milk

• 1 cup shredded cheddar cheese

• 1 1/2 tsp salt

• 3/4 tsp white pepper 

• 2 egg yolks


Place potatoes in a pot and cover with water. Add 1 tsp salt, cover and bring to a boil. Reduce heat to low and simmer for 25 minutes. Drain and place potatoes back into pot. Add butter, salt and pepper then begin mashing. Add milk and cheese and continue to mash ensuring there are no lumps. Add the egg yolks and mix them through. 

Preheat oven to 220°C. Place meat filling in a baking dish then carefully dollop mashed potatoes on top. Smooth them out then run a fork along them to create a pattern. This helps get those crusty edges. Cook in the oven for 30-35 minutes. Allow to rest for 15 minutes before serving.

Enjoy..💁🏻‍♀️

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