Beef Cottage Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1pcs carrot
• 2clov garlic
• 1pcs vegetable stock cubes
• 20ml worcestershire sauce
• 50g tomato paste
• 300g lean beef mince
• 150g peas
• 150g green beans
• 160ml (⅔ cup) boiling water
• 15ml olive oil
• 30g butter
• 30ml milk

Method

1. Step 1 — Cook potato
   Peel the potatoes and cut into small chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain and return to the pan.
2. Step 2 — Prep ingredients
   While the potato is cooking, finely chop the onion and carrot. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add the worcestershire sauce, tomato paste and 160ml (⅔ cup) boiling water and stir to combine.
3. Step 3 — Start beef filling
   Heat 1 tbs olive oil in a medium frypan over medium heat. Add the onion, carrot and garlic, season with salt and pepper and cook, stirring occasionally, for 5 mins or until softened. Increase the heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Finish beef filling
   Add the stock mixture to the beef filling and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 10 mins or until reduced. Add the peas and cook for 3 mins or until bright green and tender. Remove from the heat.
5. Step 5 — Assemble and grill pie
   Meanwhile, preheat the grill to high. Bring a small saucepan of water to the boil for the beans. Mash the potato until smooth. Add 20g butter and 2 tbs milk, season with salt and pepper and stir until combined. Transfer the beef filling to a 1L (4 cup) baking dish. Spoon over the mash to form a pie crust and dot with 10g chopped butter. Grill for 3-5 mins until golden.
6. Step 6 — Cook beans and serve
   While the pie is grilling, trim the beans. Cook the beans in the pan of boiling water for 4 mins or until tender. Drain. Serve the pie with the beans.

Allergens

Milk