Cottage pie

Ingredients

• 500 gMinced beef
• 800 gPotatoes, floury
• 150 gCarrots
• 100 gOnion
• 100 gPeas, frozen
• 300 mlBeef stock
• 30 gTomato purée (2 tbsp)
• 100 mlMilk
• 30 gButter
• 15 gPlain flour
• 15 gCanola oil
• Thyme, Worcestershire sauce, nutmeg, salt, pepper

How to make it

1. Peel the potatoes, boil them soft in salted water, drain and mash with milk, butter, salt and nutmeg.
2. Dice the onion and carrot and soften them in the oil. Add the mince and brown it.
3. Toast the tomato purée briefly, dust the flour over, deglaze with the stock, add the thyme and a splash of Worcestershire sauce.
4. Simmer for 15 minutes until the sauce thickens, stir in the peas, season with salt and pepper.
5. Ragout into a dish, spread the mash over it and draw ridges with a fork.
6. Bake at 200 degrees for 30 minutes until the ridges brown.

One tip

The ridges in the mash are not decoration: the crust crisps on their edges.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.