Cottage Pie

Method

1. 1
   • potato1 kg
   • butter60 g
   • milk5⅓ tbsp

   Mash the potatoes — Boil the potatoes in salted water for 20 minutes until tender. Drain, then mash with the butter and milk and season.

   ⏱20 min
2. 2
   • carrot2
   • onion1
   • garlic2
   • olive oil2 tbsp

   Brown the beef and vegetables — Heat the oil in a large pan and soften the onion, carrot, and garlic for 8 minutes. Add the beef and brown for a further 6 minutes.

   ⏱10 min
3. 3
   • frozen peas150 g
   • tomato paste2 tbsp
   • Worcestershire sauce1 tbsp
   • beef stock4 dl
   • dried thyme1 tsp

   Simmer the beef filling — Stir in the tomato paste, Worcestershire sauce, thyme, stock, and peas. Simmer for 15 minutes until thickened, then season.

   ⏱15 min
4. 4

   Top and bake the pie — Spoon the filling into a baking dish, top with the mash and fork the surface. Bake at 200°C for 25 minutes until golden and bubbling.

   ⏱25 min