2 large carrots, peeled quartered and roughly chopped
2 celery sticks, halved and roughly chopped
500g lean minced beef
1 tsp dried thyme
1 bay leaf
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 tbsp plain flour
500ml beef stock, plus extra if needed
1kg floury potatoes i.e. maris piper, peeled and cut into large chunks
2 tbsp milk
Instructions
preheat the oven to 180c/gas mark 4
heat a large deep sided casserole pan and add 10g
of butter, onions and garlic. cook over a low heat
for 5 mins until soft.
toss in the carrots and celery and cook for a
further 10 minutes. add the mince and break it up
with a fork. cook for about 5 mins until all the
mince is brown.
stir in the thyme, bay leaf, tomato puree,
worcestershire sauce, flour and stock. season with a
little salt and freshly ground black pepper. turn
the heat down and simmer for 20 mins. if the mixture
starts drying out add a little more stock.
meanwhile cook the potatoes in a large pan of cold,
salted water. bring to the boil, cover and simmer
for 15 mins or until tender. drain and return to the
pan, add 25g of butter and milk, then mash.
tip the meat mixture into a 2litre ovenproof dish
and top with mash. fluff the mash with a fork and
dot the remaining butter over the top.
put in the oven for 30-35 mins until the top is
golden brown and he centre is piping hot.
Serving
Suggestions
substitute the tomatoes with sweet red pepper sauce
Originally Submitted
6/3/2013
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