Tuesday, 2 April 2013

Cottage pie


1 tablespoon olive oil1 large brown onion
3 garlic cloves
900 g beef mince
1 cup beef stock
400 g chopped tomatoes
1kg potatoes
50 g butter
grated cheese
1 cup milk


Heat oil in a frying pan

Cook mince, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
Transfer to a bowl.
Add onion and garlic to cook, stirring, for 3 minutes or until brown.
Return mince to the pan. Cook, stirring, for 1min
Stir in stock and tomato.
Bring to the boil.
Reduce heat to medium-low. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened.
Meanwhile, cook potatoes in a saucepan, salted water for 10 to 12 minutes or until tender.
Drain the water.
Mash until smooth.
Add butter and milk. Stir until butter has melted and mixture is combined.
Spoon mince mixture into a casserole dish. Top with potato mixture. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Serve.

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