Cottage Pie

80 min · Medium · Serves 4

540 kcal per serving · 30g protein

Rich minced beef with carrots and peas under a golden forked mashed-potato top.

Ingredients

• 500 g Ground beef
• 600 g Potatoes
• Carrot × 2
• 160 g Frozen peas
• Onion × 2
• 400 ml Beef stock
• 40 g Butter

Method

1. Brown the beef

   

   In a large frying pan over medium-high heat, brown the beef with the diced onion and carrot until the meat is browned all over and the vegetables have softened.

2. Simmer

   

   Add the stock and peas and simmer — gentle bubbles, not a rolling boil — for 15 minutes until the mixture is thick. Taste and season.

3. Mash

   

   Meanwhile, boil the potatoes in a pan of salted water until completely tender — a knife should slide in with no resistance — then drain well and mash with butter and seasoning until smooth.

4. Assemble and bake

   

   Spoon the beef into a baking dish and top with the mash. Rough up the surface with a fork — the ridges crisp up nicely — and bake at 200°C for 20–25 minutes until golden on top and bubbling at the edges.