HEARTY COTTAGE PIE Have you ever had leftover mashed potatoes? Like you just made a whole lot and didn’t manage to eat it all. That was me, here is my solution – a cottage pie! I made the mince layer and added the leftover mashed potatoes straight from the fridge. I made indents with a fork and added parmesan cheese which made the perfect toppings. I can’t wait to have leftover mash again.
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INGREDIENTS:
1 Tbsp Cooking Oil
500g Beef Mince
1 Onion, diced
2 Carrots, diced
1 Celery Stalk, diced
1 Tsp Crushed Garlic
1 Tbsp Tomato Paste
½ Cup Red Wine, optional
2 Cups Beef Stock
1 Tbsp Corn Flour (Mixed with 2 Tbsp Water to create slurry)
2 Tbsp Worcestershire Sauce
2 Tsp Italian Herbs
Salt and Ground Pepper
METHOD:
1. In a frying pan, add Cooking Oil and Beef Mince. Cook until mince has fully cooked and has no pink pieces remaining. Remove from pan and set aside.
2. In the same pan with the remaining fat, add the Onions, Carrots and Celery pieces and cook until Onion is translucent then add garlic and cook until garlic is fragrant.
3. Add the Tomato Paste and stir pot, tomato paste will cover the vegetables. Add Red Wine if using, cook until liquid in pan has reduced by half to ensure alcohol has evaporated.
4. Add the Beef Stock, Corn Flour Slurry, Worcestershire Sauce, Italian Herbs, Salt and Pepper. Stir to combine then bring to boil.
5. Reduce heat, add the cooked mince and heat through until sauce has thickened.
COTTAGE PIE:
Preheat oven to 200 C. Add mince layer, top with mashed potatoes layer. Using a fork create lines in the mash. Add some parmesan cheese then drizzle with olive oil. Bake for 20-25 minutes, pie should have a golden crust.
ENJOY YOUR HEARTY COTTAGE PIE.
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