Cottage pie has a long history and one that has always been about using up leftover meat to create a new and filling meal. This classic comfort meal never disappoints.
Time: 50 minutes
- 1 tablespoon canola oil
- 1 brown onion, peeled and chopped
- 2 carrots, peeled and diced
- 500g minced beef
- 250g chestnut mushrooms, sliced
- 2 tablespoons plain flour
- 400g can chopped tomatoes
- 1 beef stock cube
- salt and freshly ground black pepper
- dash of Worcestershire sauce
- 450g mashed potato
- 1 tablespoon butter
Preheat the oven to 200°C. In a large frying pan, heat the oil and then add the onion and carrots, and cook for five minutes over a medium heat. Add the beef to the pan and cook for about 10 minutes, stirring to break up the meat, until it browns. Add the mushrooms to the pan and cook for a few more minutes. Sprinkle over the flour, stir and heat for four minutes to cook the flour. Pour in the can of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, continuing to stir, then reduce the heat and simmer for about 10 minutes, until it thickens slightly and the vegetables are tender. Stir the Worcestershire sauce into the mince, then spoon into a dish and level the surface. Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top. Bake for 30 minutes until the pie is golden.