Wholesome cottage pie

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5 servings Cooking: 15 mins
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Starch

By Food24 November 03 2009
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Ingredients (16)

275.00 g split peas — soaked overnight
15.00 ml oil
1.00 onion — large, chopped
2.00 garlic — cloves, crushed
500.00 g beef mince — extra-lean
30.00 ml flour — cake
60.00 ml tomato purée
20.00 ml Worcestershire sauce
7.00 ml dried thyme
5.00 ml cayenne pepper
5.00 ml sugar
600.00 ml stock — vegetable or meat
1.00 kg potatoes — peeled and cut into smaller pieces
100.00 g cottage cheese — low fat
125.00 ml milk — skimmed
salt and freshly ground black pepper — to taste
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Method:

Preheat the oven to 220 ºC (425 ºF) and spray a deep ovenproof dish or three smaller ones with non-stick spray.
Rinse the peas and boil until soft. Drain.
Heat the oil and fry the onion until tender. Add the garlic and mince and stir-fry until the meat is done. Drain the excess fat and season with salt and pepper to taste.
Mix the cake flour, tomato purée, Worcestershire sauce, herbs, spices and sugar and mix into the mince mixture. Add the stock and peas, and bring to the boil while stirring. Reduce the heat, cover and simmer slowly for 30 minutes, stirring occasionally.
Boil the potatoes in water until tender. Drain, mash and add the cottage cheese and milk. Mix well and season to taste with salt and pepper.
Transfer the cooked mince mixture to the oven dish and cover with the mashed potato. Bake for 10-15 minutes or until the potato starts to brown.
Serve with vegetables in season.
Serves 5.



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