Name: Cottage pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30.00 ml oil; 1.00 onion finely chopped; 15.00 ml flour; 150.00 ml stock beef; 500.00 g beef mince lean; sea salt and freshly ground black pepper; 125.00 g brown mushrooms sliced; 125.00 g carrots cooked, diced; 125.00 g peas cooked; 60.00 ml fresh parsley chopped; 700.00 g potatoes peeled, quartered; salt; paprika; 30.00 g butter; 100.00 g mature cheddar cheese grated; 5.00 ml english mustard; 3.00 ml Baking powder; 60.00 ml milk

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Ingredients (18)

30.00 ml	oil
1.00	onion — finely chopped
15.00 ml	flour
150.00 ml	stock — beef
500.00 g	beef mince — lean
	sea salt and freshly ground black pepper
125.00 g	brown mushrooms — sliced
125.00 g	carrots — cooked, diced
125.00 g	peas — cooked
60.00 ml	fresh parsley — chopped

TOPPING

700.00 g	potatoes — peeled, quartered
	salt
	paprika
30.00 g	butter
100.00 g	mature cheddar cheese — grated
5.00 ml	english mustard
3.00 ml	Baking powder
60.00 ml	milk

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Method:

1. Heat the oil in a saucepan and sauté onion until soft. Stir in flour and cook over a low heat for 2 minutes, stirring continuously.
2. Gradually add stock and stir to prevent lumps from forming until the sauce thickens and boils. Reduce heat and simmer for 4 minutes.
3. Add mince, stirring until it changes colour and the texture is uniform. Add seasoning and mushrooms. Cover and simmer for 15 minutes.
4. Add the carrot, petit pois and parsley and heat through.
5. TOPPING: Meanwhile, boil the potatoes. As soon as they’re cooked, drain and mash them in the pot while still steaming hot.
6. Beat in the seasoning, butter, three quarters of the cheese, the mustard, baking powder and enough milk to give a creamy texture.
7. Place the meat and sauce in a greased ovenproof dish. Cover with the potato topping. Spread with a knife to create peaks and sprinkle with remaining grated cheese. Bake for 15 minutes in a preheated oven at 200 ºC until browned on top.