Quick & Easy

Cottage pie

1H 15M



1.Heat oil in large frying pan, cook onion and carrot, stirring, until soft. Add beef, cook, stirring, until beef changes colour. Add flour, cook, stirring, 1 minute. Gradually stir in combined stock and sauces, stir over heat until mixture boils and thickens. Simmer, uncovered, 10 minutes, stir in parsley, season to taste, cool.
2.Preheat oven to 200°C (180°C fan forced). Oil 24cm (9½-inch) loose-based flan tin.
3.Cut one sheet of pastry in half. Join pieces to two sides of remaining pastry sheet. Lift pastry into tin, ease into base and side, trim edge, prick base all over with fork. Place on an oven tray. Refrigerate 20 minutes.
4.Bake pastry case 15 minutes. Cool. Spoon beef mixture into pastry case.
5.Boil or steam potato about 20 minutes or until soft, drain. Add butter and milk, mash until smooth, season to taste. Spoon mash over beef mixture; sprinkle with cheese.
6.Bake, uncovered, about 20 minutes or until browned. Stand pie 5 minutes before serving.

You can use one quantity basic shortcrust pastry instead of the store-bought pastry sheets.


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