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Cottage Pie – My Way

500 grams of beef mince
2 small carrots
1 onion
3 knobs of frozen spinach
1 cup frozen peas
1 tablespoon sunflower oil

1 and a half cans of chopped tomatoes or my fresh tomato puree`
3 chicken or beef salt reduced stock cubes (i had no beef and it still worked great)
1/2 cup of Worcestershire sauce
1/2 plain flour
1 cup water
salt and black pepper to taste
3 sprigs of thyme stalks removed

500g potatoes (i used small desire)
1 tablespoon butter
1 tablespoon creme fraiche
1-2 tablespoons milk
1 1/2 cups tasty cheese grated

Preheat the oven to 160 degrees Celsius fan forced 180 conventional

Heat the oil in a heavy based fry pan or saucepan
gently sweat off the carrots and onion once soft add the mince and fry
until golden brown.

Add the flour and cook for approx 1 minute
add the tomatoes stock cubes, frozen spinach and water and gently simmer
until the liquid had reduced and the mixture has thickened up nicely add
the peas, salt and pepper to taste and half a cup of the cheese and most
of the thyme leaves.

Meanwhile cook the potatoes how ever you please either boil on the stove
or in the microwave until tender and mashable.

Mash the potatoes roughly add the butter, milk creme fraiche and 1/2 cup
of cheese mix all together until nicely combined.

Spoon the mince mixture into a pie dish or casserole dish. I’m using a
round pie dish that’s about 20cm diameter and there is still some left
over for another smaller pie.

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Then gently spoon and spread the potato mash over the top of the mince.
Grate the remaining cheese over the top and add some more of the thyme
leaves.

Place in the oven for approx 40 mins or so or until the top is golden
and crispy.

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I’m having mine with some steamed veggies but you can serve it with
whatever you please.

Enjoy x