Cottage Pie


All family quickly comes around the table. I wish have more time to cook this dish more often.


1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
2 medium carrots, chopped
500g beef mince
2 tomatoes, diced
1tsp tomato puree
Handful of sweet corn, can be fresh, frozen or from the tin
300ml beef stock (i used 1 cube)
1 teaspoon dried mixed herbs
dash Worcestershire sauce
Drop of Mustard
salt and freshly ground black pepper to taste
around 1 kg potatoes (boring job to peel them) I always put in potato puree 1 diced onion


Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
Add the tomatoes, puree, beef stock, mixed herbs and dash of Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes, can be longer, as mince then will get more tender. Meanwhile, boil the potatoes in water until soft. Drain and mash with drop of mustard, butter, chopped onions and hot milk. Season with salt and pepper to taste.

Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.
Medium heat.

Make sure, that mince "caserrole" will cool completely before mash added, other ways mash potatoes will sink in.


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