Little L's Lushious Cottage Pie
What you'll need to serve 2:
1 red onion
8 chantaney carrots
250g lean beef mince
150g petits pois
3 heaped teaspoons of beef gravy
4 medium Maris Piper potatoes
Goats cheese
What to do:
- Peel and quarter the potatoes, put them into a pan of water and boil (for approx. 20mins).
- Peel and boil the chantenay carrots for approx. 10mins. Once boiled, cut the cooked carrots up into small chunks.
- Put a little oil in a frying pan to heat up. Add the beef mince and cook until browned.
- Once the mince is browned, add the finely chopped red onions and carrots.
- Continue to cook the mince, carrots and onions for a further 5mins. Then make up some gravy; mixing 3 heaped teaspoons with 150ml of hot waters. Stir well.
- Add the gravy to the pan and stir.
- Boil 150g of frozen peas (for approx. 5-10mins) and once cooked, add the peas to the pan. Leave the cottage pie filling mixture to simmer for 10mins.
- Take the potatoes off the boil and drain. Add a knob of butter, a sprinkle of black pepper, 1/2 teaspoon of garlic purée (or chopped garlic), 4 tablespoons of milk and then mash the potatoes until smooth and creamy.
- Place the mixture of mince and vegetables into an ovenproof dish (I usually fill the dish 3/4 full of the mixture). Then ass the mash on top; remembering to smooth around the edges.
- Place in the oven on 200°c for 10mins.
- Grate your cheese of choice. Remove the cottage pie from the oven and sprinkle the cheese evenly over the mash potato.
- Place the pie back on the oven and leave to brown on the top.
- Serve and enjoy!
PS: The sprouts are optional!!
Let me know if you tried out my recipe and loved it too!
Love,
L x
