Name: Cottage pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 15.00 ml fresh chillies 573; 2.00 garlic large cloves, crushed; 1.00 onion finely chopped; 500.00 g beef mince extra lean; 3.00 carrots large, peeled and grated; 10.00 ml tomato paste; 15.00 ml stock powder beef; 100.00 ml water; 10.00 ml Worcestershire sauce; 5.00 ml sugar; 2.00 fresh chillies whole; 80.00 ml fresh parsley chopped; 45.00 ml milk fat-free; 30.00 ml stock vegetable or chicken; 5.00 ml salt; 5.00 ml freshly ground black pepper

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Ingredients (16)

15.00 ml	fresh chillies — 573
2.00	garlic — large cloves, crushed
1.00	onion — finely chopped
500.00 g	beef mince — extra lean
3.00	carrots — large, peeled and grated
10.00 ml	tomato paste
15.00 ml	stock powder — beef
100.00 ml	water
10.00 ml	Worcestershire sauce
5.00 ml	sugar
2.00	fresh chillies — whole
80.00 ml	fresh parsley — chopped

topping: large potatoes, cut into chunks

45.00 ml	milk — fat-free
30.00 ml	stock — vegetable or chicken
5.00 ml	salt
5.00 ml	freshly ground black pepper

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Method:

Heat olive oil in a pot.

Add garlic and onion, and stir-fry for a minute or two. Add mince, stir constantly and allow to brown. Add carrots and toss to mix well.

Stir in remaining ingredients ? except herbs ? and bring to the boil. Topping Boil potatoes until soft. Drain and mash with milk and stock to achieve desired consistency.

Season well.

Spoon mashed potato onto mince mixture ? this is slightly easier to do if the mince has cooled a bit.

Sprinkle with paprika and bake in preheated 180°C oven for about 20 minutes.

Grill to brown if necessary. Serve with steamed vegetables or salad.