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Cottage Pie
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 5 1x
- Category: [url href="https://theorganisedhousewife.com.au/category/recipes/pasta-bakes/"]Oven Bakes[/url], [url href="https://theorganisedhousewife.com.au/category/recipes/mince/"]Mince[/url]
Ingredients
Scale
- 1 tablespoon olive oil
- 800g beef mince
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 3 tablespoons tomato paste
- 2 cloves garlic, crushed
- 2 cups beef stock
- 2 tablespoons worcestershire sauce
- 1 teaspoons dried oregano
- 2 teaspoons cornflour
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 800g potatoes , peeled and diced
- 3 tablespoons milk
- 100g tasty cheese
Instructions
- Preheat the oven to 180C
- Heat oil in a large frying pan over medium-high heat
- Add the mince, onion and carrot, cook stirring for 5-10 minutes or until the meat has browned, use wooden spoon to break up the mince
- Add the tomato paste and garlic to mince, stir for 1 minute
- Pour in stock, worcestershire sauce and sprinkle over the oregano, mix well
- Bring to the boil then reduce heat and simmer for 15-20 minutes or until the liquid has reduced
- Cook the potatoes in a large saucepan of boiling water for 12-15 minutes or until tender
- In a small jug mix the corn flour with 1 tablespoon water
- Add the paste to mince mixture with peas and corn, stir until it has thickened slightly
- Spoon mince mixture into a rectangular casserole dish
- Mash potatoes and add in milk and salt and pepper to season
- Spoon large dollops of potato onto of mince mixture then spread evenly
- Sprinkle with cheese
- Bake in oven for 30-40 minutes or until golden
