Cottage Pie Recipe

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Recipe Ingredients

1 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
500g beef mince
1/4 cup (40g) plain flour
1 cup (250ml) beef stock
2 tbs Worcestershire sauce
2 tbs tomato paste
2 tbs dried bay leaves
1/2 cup (80g) frozen peas
4 (about 800g) Pontiac potatoes, peeled
50g butter
1/2 cup (125ml) warm milk
Melted butter, extra, for brushing

Recipe Method

Heat oil in a frying pan over medium heat. Add onion, carrot and celery; cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps, for 5 minutes or until mince changes color.
Add flour and cook, stirring, until well combined. Add stock, Worcestershire sauce, tomato paste and bay leaves and simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens. Add peas and remove from heat. Taste and season.
Meanwhile, place potatoes in a saucepan with cold water over high heat; bring to the boil. Cook for 15 minutes or until tender. Drain well, return to pan, add butter and mash until smooth. Add milk and stir to combine. Season with salt and pepper.
Preheat grill on high. Spoon beef into a 1.5L (6 cup) ovenproof dish. Spoon mash over the top; lightly brush with melted butter. Cook for 2-3 minutes or until potato is golden brown. Serve immediately.