Cottage Pie

Introduce

Chef :

Marie Anderson

Cottage Pie

#myfavouriterecipe I always double the ingredients and cook one and freeze one. The frozen one I defrost overnight in the fridge before cooking following day.

Ingredient

Cooking time :

45 mins

large potatoes peeled and chopped

50 g

Cooking instructions

* Step 1

Prepare ingredients

* Step 2

Heat 1tbsp of vegetable oil and add onion and mince to frying pan and cook until browned (I cook in batches and drain any excess fat if not using lean mince)

* Step 3

Add mince back to pan if done in batches, add carrots and celery and cook for 2 to 3 minutes

* Step 4

Boil a pan of water to cook your potatoes. Add mushrooms and tomatoes and stir in. Scatter over the herbs and season. Pour in the stock and Worcestershire sauce. Bring to the boil, stir and reduce heat. Simmer for 20 minutes.

* Step 5

Add potatoes to boiling water until tender approx 20 mins.

* Step 6

Once mince simmered for 20 mins remove tomato skins and stir mixture.

* Step 7

Blend cornflour with water and pour over mince stir until thickens up. If cooking straight away Pre heat oven to 190°C /375°C / Gas 5

* Step 8

Drain the potatoes and mash (you can add butter and milk)

* Step 9

Pour mince into oven proof dish and spoon mash over the top. Sprinkle cheese on top. Bake for approx 40 / 45 mins. Serve with green beans, peas and gravy.