Cottage Pie
Over a year ago
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Ingredients
- 500g extra lean minced beef
- 4 Carrots
- 2 Onions
- 2 Garlic cloves
- 1 beef oxo cube
- 4 tsp Bisto Gravy Granules
- 1 tbsp tomato puree
- 800g Floury potatoes
- splash milk
- 50g mature cheddar cheese
- 3 tbsp butter
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
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1
Heat a frying pan (without oil) and brown the minced beef.
Finely chop the carrot, onions and garlic and add to the beef. Continue frying for 2 minutes.
Add some water to the beef mixture to just cover the meat and bring to the boil.
Turn down to simmer and crumble over the beef oxo, and add some salt and pepper.
Cook for 40 minutes on a low heat, stirring occasionally.
Whilst the beef is cooking, peel, chop and boil the potatoes. When ready, drain in a colander and leave for 5 minutes to dry.
Return the potatoes to the pan with the milk, butter and cheese, and mash until all combined. Add more butter and milk if necessary.
Preheat the oven to 200C.
After the 40 minutes, add bisto granules and tomato puree to the beef mixture. Cook for a further 5 to 10 minutes. The sauce should be nice and thick.
Spoon the beef mixture into either one large ovenproof dish or four small ovenproof dishes.
Carefully spoon the potato mixture evenly on top. Spread the mixture to cover the entire dish using a fork, then fluff up some of the potato to create a few peaks.
Bake in the oven for 20 - 25 minutes. The potato should be lightly browned and crispy on top.
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