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Cottage Pie

Yields4 ServingsCook Time30 mins

 1 tbs olive oil
 1 brown onion, finely chopped
 500g lean beef mince
 400g button mushrooms, diced
 2 tbs tomato paste
 400g can diced tomatoes
 1 cup beef stock
 3-4 tsp Worcestershire sauce
 Mashed potato
 600g potatoes, peeled, cut into 4cm pieces (see tip)
 60g butter, softened
 1/3 cup milk, warmed
1

To make the mashed potato Place the potatoes in a large saucepan and cover with cold water, add a good pinch salt. Cover and bring to the boil over high heat. Reduce heat to medium-low. Cook, partially covered, for 10 minutes or until potatoes are tender. Drain and return the potatoes to hot saucepan. Roughly mash. Add the butter and milk. Beat with a wooden spoon until creamy. Season with salt and pepper. Cover and keep warm.

2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring constantly to break up mince, for 5 minutes or until browned.

3

Add the mushrooms, tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Taste and season with salt and pepper.

4

Preheat oven to 220°C. Spoon mince mixture into a 5-cup capacity ovenproof dish. Top with mashed potato. Bake for 15-20 minutes or until potato begins to turn golden. Serve.

Nutrition Facts

Servings 0

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