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Ingredient
Cottage pie
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Ingredient
Food ration :
4 peopleCooking time :
1 hour
700 g
lean beef mince
1 tin
beans
1 cup
frozen peas
1
bay leaf
2 tbsp
cooking oil
1 tsp
worcestershire sauce
1 tsp
light soy sauce
2 tbsp
water
1 tbsp
tomato puree
2 tsp
gravy granules
2 cups
grated cheddar
50 g
butter
Splash
milk
2 tsp
whole grain mustard
1 tsp
horseradish sauce
Cooking instructions
* Step 1
Peel and cube (1.5 inch) potatoes. Boil for 20 minutes, or until you can slide a sharp knife through them with no resistance. Drain potatoes.
* Step 2
Chop the onion and grate the cheese. Fry the onion in the oil over a medium heat, until soft and translucent (5 mins?). Add the mince and plenty of black pepper, fry till browned.
* Step 3
Add the soy sauce and worcestershire sauce and tomatoes puree, cook through for a minute.
* Step 4
Add the beans, gravy powder, bay leaf and simmer for 5 minutes.
* Step 5
Stir in the water and the peas, turn off the heat. Preheat oven to 200C.
* Step 6
MASH: Add the butter, mustard, plenty of seasoning, horseradish and a splash of milk to the cooked potatoes. Mash till smooth, adding extra milk if too dry.
* Step 7
Put the mince mix in a large oven-proof dish. Top with the mashed potatoes, spreading with the back of a fork. Top with grated cheese.
* Step 8
Bake for 30 minutes on 200C.
Note: if there is a photo you can click to enlarge it
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