- 450g lean minced beef
- 1 tablesp. oil
- 1 onion chopped
- 2 carrots, peeled and diced
- 1 tablesp. plain flour
- 400g tin tomatoes
- 2 tablesp. tomato purée
- 125ml water
- Salt and black pepper
- 1 kg potatoes, cooked
- 1 egg yolk
- 1 tablesp. butter
- 1 little milk or cream
Cottage Pie
4 people
1 h
Ingredients
Main
- 450g lean minced beef
- 1 tablesp. oil
- 1 onion chopped
- 2 carrots, peeled and diced
- 1 tablesp. plain flour
- 400g tin tomatoes
- 2 tablesp. tomato purée
- 125ml water
- Salt and black pepper
- 1 kg potatoes, cooked
- 1 egg yolk
- 1 tablesp. butter
- 1 little milk or cream
Method
Copy TextHeat the oil in a large frying pan. Add the onion and cook until soft. Remove from the pan and keep warm. Heat a little more oil the pan and brown the meat. Stir in the flour and cook for a few minutes. Add in the onions, carrots, tomatoes, purée, water, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes.
Preheat the oven to Gas Mark 4, 180°C (350°F). Pour the mince mixture into a baking dish. Mash the potatoes with the egg yolk, butter, milk or cream and salt and pepper. Pile the potatoes on top of the mince and score with a fork. Bake in the preheated oven for 20-25 minutes until the potato is nicely browned.
The Quality Mark & You
Learn moreMethod
Copy TextHeat the oil in a large frying pan. Add the onion and cook until soft. Remove from the pan and keep warm. Heat a little more oil the pan and brown the meat. Stir in the flour and cook for a few minutes. Add in the onions, carrots, tomatoes, purée, water, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes.
Preheat the oven to Gas Mark 4, 180°C (350°F). Pour the mince mixture into a baking dish. Mash the potatoes with the egg yolk, butter, milk or cream and salt and pepper. Pile the potatoes on top of the mince and score with a fork. Bake in the preheated oven for 20-25 minutes until the potato is nicely browned.
