On those cold winter nights you can’t go past a Comforting Cottage Pie.
On those cold winter nights you can’t go past a Comforting Cottage Pie. Warm and tasty, this old recipe favourite is quick, easy and a crowd pleaser.
Time: 55 minutes
- 2 teaspoons olive oil
- 1 medium brown onion, finely chopped
- 2 individual celery sticks, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves fresh garlic, crushed
- 500g lean beef mince
- 375ml beef stock
- 70g tomato paste
- 2 tablespoons Worcesterchire sauce
- 3/ 4 cup frozen peas, boiled
- 400g pumpkin, peeled, chopped
- 360g potato, peeled, chopped
- 1/ 3 cup milk, heated
- 1 tablespoon butter
- 100g cottage cheese
Preheat oven to 200°C. Heat oil in a large, saucepan over medium heat. Add chopped onion, celery and carrot and cook, stirring, for 8–10 minutes or until softened. Add garlic and cook, stirring, for one minute. Add beef mince and cook, breaking up lumps, until browned all over. Add beef stock, tomato paste and sauce to pan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce has thickened. Add peas and simmer, uncovered, for a further two minutes. Meanwhile, boil, steam or microwave pumpkin and potatoes until tender. Drain well, and then transfer to a large bowl. Add hot milk and butter then mash until smooth. Season with salt and freshly ground black pepper. Spoon mince mixture into an ovenproof dish, then top with pumpkin and potato mash. Dollop heaped teaspoons of cottage cheese all over pie. Using a knife, gently swirl cheese into mash. Bake for 20–25 minutes or until pie is lightly golden and then serve.
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