Easy Cottage Pie

Ingredients

• 900g Potatoes, peeled and chopped
• 40g Butter
• 60ml Milk
• 500g Beef mince
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 1 Carrot, grated
• 2 cloves Garlic, finely chopped
• 2 tbsp Tomato paste
• 300ml Beef stock
• 1 tbsp Worcestershire sauce
• 100g Frozen peas

You’ll need: Large frying pan, Large saucepan, Baking dish (2 litre)

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15–20 minutes until very tender. Drain, then mash with the butter, milk, salt and pepper.

2. 2

   Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion and carrot for 5 minutes, adding the garlic for the last minute.

3. 3

   Add the mince and cook for 6–8 minutes, breaking it up, until browned with no pink left. Stir in the tomato paste for 1 minute.

4. 4

   Add the stock and Worcestershire sauce. Simmer for 10–12 minutes until thick, then stir in the peas and season.

5. 5

   Spoon the filling into a baking dish (about 2 litre). Top with the mash and rough it up with a fork. Bake for 20–25 minutes until golden and bubbling hot.