Traditional Cottage Pie

by Mark Wasserman


Tablespoon of olive oil
1 Large onion, chopped
1 Clove of garlic, crushed
2 Medium carrots, chopped
500g Beef mince
1 Tin of chopped tomatoes (400g)
2 Tablespoons of tomato purée
300ml Beef stock
1 Teaspoon of dried mixed herbs
A dash of Worcestershire sauce
Salt and freshly ground black pepper to taste
1kg Of potatoes, peeled and diced
1 Cup of grated cheese
75g Of butter
4 Tablespoons of milk


PREHEAT your oven to 190ºC and, in a large frying pan on a medium-high setting, heat the oil. Add the onion, garlic and carrots and cook unti l soft , then add the mince and cook to brown before adding the tinned tomatoes, purée, beef stock, mixed herbs and Worcestershire sauce. Lastly, add the salt and pepper to taste, cover, and simmer for 30 minutes.
While you do this, boil the potatoes until soft , then drain and mash them with the cheese, butter and milk, and add salt and
pepper to taste. Spoon the mince mixture into a casserole dish and cover with the mash – start at the sides of the casserole
dish and work to the inside to prevent the gravy from boiling out. Bake for 30 minutes until golden brown.

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