Multi Layered Cottage Pie

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the carrots and swede/sweet potato in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
  • Heat half a tablespoon of the oil in a large non-stick frying pan and sauté the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside.
  • Heat the remaining 2 tablespoons of oil in a fairly large casserole and sauté the onion and leek for 3 minutes. Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes. Add the tomatoes and sauté for 3 minutes. Add the tomato puree, Worcestershire sauce, herbs and beef stock and simmer for about 30 minutes. Season to taste.
  • Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth.
  • Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
  • Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.
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