Transport yourself back to those family dinners with a hearty beef and veg filling and a cheesy mashed potato topping. Cottage pie is the ultimate savoury comfort food, so go on, treat yourself.
Ingredients
Method
1.Heat oil in large saucepan, cook onion, garlic and carrot, stirring, until onion softens. Add beef, cook, stirring, about 10 minutes or until changed in colour.
2.Add sauce, paste, undrained tomatoes and herbs to pan, bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until mixture thickens slightly. Stir in mushrooms and peas.
3.Preheat oven to 180°C (160°C fan forced).
4.Meanwhile, boil, steam or microwave potato until tender, drain. Mash potato in large bowl with milk and butter.
5.Pour beef mixture into deep 3-litre (12-cup) ovenproof dish, top with mashed potato mixture, sprinkle with cheese.
6.Bake pie about 35 minutes or until heated through and top is browned lightly.
You can make the cottage pie up to two days in advance, keep, covered, in the refrigerator. Reheat, covered, in 180°C (160°C fan forced) oven for about 40 minutes. The pie can also be frozen for up to three months, thaw overnight in the refrigerator before reheating as above.
Note
