Cottage pie
85 min600 kcal each
The beef cousin of shepherd's pie: minced beef and vegetables in gravy, baked under mashed potato with a cheddar top.
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Plan this recipeIngredients
for 6 servings- Minced beef750 g
- Onions2 piece
- Carrots2 piece
- Celery1 stalk
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Plain flour1 tbsp
- Hot low-sodium stock (chicken or beef)400 ml
- Floury potatoes1.20 kg
- Butter50 g
- Whole milk150 ml
- Mature cheddar, grated60 g
- Fresh thyme2 sprig
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 25 min · cook 60 min- Brown the beef in a large pan, breaking it up, and lift it out.
- Soften the chopped onions, carrots and celery in the pan for 8 minutes.
- Stir in the flour and tomato paste, return the beef with the stock, Worcestershire sauce and thyme, and simmer for 25 minutes, until thick. Season.
- Meanwhile boil the peeled potatoes for 20 minutes and mash them with the butter and hot milk.
- Spoon the beef into a baking dish, cover with the mash and scatter with the cheddar.
- Bake at 200 °C for 25–30 minutes, until golden. It keeps for 3 days.
Nutrition
per servingCal
600
Protein
33g
Carbs
49g
Fat
30g
Of 30g of fat per serving, 14g is saturated.
