Classic Cottage Pie

Ingredients

1 Tbs extra virgin olive oil
1 brown onion, chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
1 kg beef mince
2 garlic cloves, crushed
2 Tbs tomato paste
400 g can diced tomatoes
200mL beef gravy
1 Tbs Worcestershire sauce
2 dried bay leaves
1 cup (120 g) frozen peas
1.5 kg potatoes, peeled, chopped
40 g butter
1/3 cup (80mL) milk
2/3 cup (80 g) grated tasty cheddar
Thyme sprigs, to serve

Method

Heat oil in a large frying pan over medium-high heat. Add onion, celery and carrot and cook, stirring, for 10 minutes or until just tender.

Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until mince changes colour. Stir in garlic and tomato paste and cook for 1 minute or until aromatic.

Add tomato, gravy, sauce and bay leaves. Season and stir to combine. Bring to a simmer and cook, stirring, for 15 minutes or until vegetables are tender. Discard bay leaves. Add the peas and stir to combine. Set aside to cool slightly.

Meanwhile, place potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15-20 minutes or until very soft. Drain well. Return to pan over low heat. Add butter and milk. Use a potato masher or fork to mash until smooth and well combined. Season.

Preheat oven to 200 C. Spoon mince mixture into a large baking dish. Top with potato mixture and sprinkle with cheddar. Bake for 20-25 minutes or until golden. Set aside for 10 minutes to cool slightly. Serve with thyme sprigs.

Credits: Coles

Photo Credits: Coles