Name: Cottage Pie With Macaroni Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.00 onion grated; 2.00 carrots scraped and grated; 5.00 ml dried thyme or fresh; 5.00 ml salt and freshly ground black pepper to taste; 10.00 ml garlic cloves, crushed; 500.00 g beef mince; 150.00 ml wine red; 30.00 ml tomato sauce; 15.00 ml Worcestershire sauce; 50.00 g butter; 50.00 ml flour cake; 500.00 ml milk hot; 125.00 g cheddar cheese grated; 15.00 ml Dijon mustard; 2.00 ml salt and freshly ground black pepper to taste; 30.00 ml breadcrumbs white; 30.00 ml parmesan cheese grated; 40.00 ml butter melted

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Ingredients (18)

Meat: oil

1.00	onion — grated
2.00	carrots — scraped and grated
5.00 ml	dried thyme — or fresh
5.00 ml	salt and freshly ground black pepper — to taste
10.00 ml	garlic — cloves, crushed
500.00 g	beef mince
150.00 ml	wine — red
30.00 ml	tomato sauce
15.00 ml	Worcestershire sauce

Topping: macaroni

50.00 g	butter
50.00 ml	flour — cake
500.00 ml	milk — hot
125.00 g	cheddar cheese — grated
15.00 ml	Dijon mustard
2.00 ml	salt and freshly ground black pepper — to taste
30.00 ml	breadcrumbs — white
30.00 ml	parmesan cheese — grated
40.00 ml	butter — melted

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Method:

Heat the oil in a large pan and sauté the
onion and carrots for about 5 minutes. Add
the herbs, salt, pepper, garlic and meat
and sauté until the meat has browned. Add
the remaining ingredients and simmer for
15 minutes over low heat. The mixture must
not be too dry. Adjust the seasonings if
necessary and spoon the meat mixture into
an ovenproof dish.

Topping
Preheat the oven to 180 °C. Cook
the macaroni according to the packet
instructions, drain and set aside. Make a
white sauce with the butter, flour and milk.
Add the Cheddar cheese and mustard and
season to taste.

Mix the cooked macaroni
with the sauce and spoon on top of the
meat mixture. Sprinkle with the breadcrumbs and Parmesan cheese. Drizzle with extra melted butter and bake for 25 minutes or until the topping is golden brown.