Cottage pie


Ingredients 24
Servings 8
Time

Ingredients

  • 15
    ml
    butter
  • 30
    ml
    sunflower or olive oil
  • 2
    large onions, finely chopped
  • 6
    cloves garlic, chopped
  • 1
    kg
    lean beef mince
  • 10
    ml
    sea salt, and milled pepper to taste
  • 15
    ml
    cornflour
  • 125
    ml
    beef stock
  • 45
    ml
    melted butter
  • TOMATO LAYER
  • 3
    large ripe tomatoes, skinned and sliced thickly
  • 30
    ml
    olive oil
  • 5
    ml
    sugar
  • generous sprinkling sea salt and milled black pepper
  • 5
    ml
    mustard powder
  • 2
    bay leaves
  • 15
    ml
    crushed garlic
  • POTATO TOPPING
  • 1
    kg
    floury potatoes, peeled
  • salted water to cover
  • 60
    ml
    butter
  • 90
    ml
    milk
  • freshly grated nutmeg
  • extra butter, melted
 

Method

 
1. Heat butter and oil in a large saucepan, then fry onions and garlic until golden. Turn up the heat and stir-fry mince in batches, moving it around rapidly until browned. Add seasoning. 2. Blend cornflour with stock until smooth, add to mince and cook until no, or very little, liquid remains. 3. TOMATO LAYER: In a separate pan, sauté tomato with other ingredients until very little liquid is left, 2 to 5 minutes. 4. Place three quarters of mince in a large ovenproof dish, layer tomato on top and cover with remaining mince. Preheat oven to 180 ºC. 5. POTATO TOPPING: Boil potatoes in salted water until tender. Drain well, then return to saucepan and cook for a few minutes, uncovered, to drain off moisture. Mash with butter, milk and nutmeg. 6. Carefully spread mashed potato over mince mixture and make little peaks in it using a fork. Brush top with melted butter and bake for 45 minutes, or until golden. If necessary, place under the grill to crisp the potato lightly. 7. Serve with glazed carrots and turnips (see recipe) and steamed broccoli.
 

Read more on: bake  |  beef  |  grill  |  shallow-fry
 

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