Classic Beef Cottage Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1pcs carrot
• 1stalk celery
• 1bunch rosemary
• 1pcs beef-style stock cubes
• 50g tomato paste
• 300g lean beef mince
• 5g country seasoning
• 150g peas
• 25g parmesan
• 10ml olive oil
• 125ml (½ cup) boiling water
• 20g butter

Method

1. Step 1 — Cook potatoes
   Peel the potatoes and cut into 3cm chunks. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, return to the pan and cover to keep warm.
2. Step 2 — Prep vegetables
   Meanwhile, finely chop the onion, carrot and celery. Strip the rosemary leaves, discarding the tough stems, and finely chop the leaves. Crumble 1 stock cube* into a heatproof jug, add the tomato paste and 125ml (½ cup) boiling water and stir to dissolve.
3. Step 3 — Start filling
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion, carrot, celery and 2 tsp rosemary*, stirring regularly, for 4-5 mins until softened.
4. Step 4 — Cook filling
   Add the beef mince to the vegetables and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the country seasoning and tomato stock and stir to combine. Add the peas and bring to a simmer. Reduce the heat to medium and cook for 5 mins or until the peas are tender and the flavour is developed.
5. Step 5 — Make mash
   While the beef mixture is cooking, preheat the grill to medium-high. Finely grate the parmesan. Mash the potato until smooth. Add 20g butter and half the parmesan. Season with salt and pepper and stir well until combined.
6. Step 6 — Grill pie
   Transfer the beef mixture to a 1.25L (5 cup) ovenproof dish. Spoon the mash over the beef mixture, then spread with a fork. Scatter with the remaining parmesan. Grill for 5-6 mins until the potato crust is golden and slightly crisp. Serve the cottage pie straight to the table.

Allergens

Milk, Sulphites