Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
Add the tinned tomatoes, purée, beef stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
Spoon the mince mixture into a casserole dish. Top with the mash, cheese and crushed crisps and bake for 30 minutes until golden brown.
Originally Submitted
1/5/2013
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