Cottage Pie

6 servings

Ingredients: Mince

Beef mince – 500g
Onion (chopped) – 1
Carrot (grated) – 1
Cellery (chopped) – 2
Frozen peas – 100g?
Thyme – 1tbsp
Black pepper – to taste
Beef stock cubes (OXO) – 2
Water (boiling) – 200ml
Tomato paste – 100g
Balsamic vinegar (or red wine) – 4tbsp
Worcestershire sauce – 2tbsp
Cheese (grated) – lots

Ingredients: Mashed Potatoes

Potatoes (peeled and boiled) – 6
Butter – 90ml
Milk – 90ml
Eggs – 3


Pre heat the over to 180 C Degrees Fan.

Fry beef mince on high heat until browned. Add the onion, carrot, cellery and peas. Sprinkle with thyme and black pepper. Fry until cooked (10 minutes should be enough).

Dissolve the beef stock cubes in the boiling water, add tomato paste, balsamic vinegar, worcestershire sauce. Pour this mixture into the beef mince.

Make the mashed potatoes. Add butter, milk and eggs to the pan the potatoes were boiled in. Mash it all together usung a puree stick blender.

Spread the mince into the base of a large deep rectangle baking dish. Place the mashed potatoes on top. Add the grated cheese. Bake in the oven for 25 mins.