Cottage pie

Name: Cottage pie
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 700 g lean beef mince; Black pepper; 1 medium onion; 1 tin beans; 1 cup frozen peas; 1 bay leaf; 2 tbsp cooking oil; 1 tsp worcestershire sauce; 1 tsp light soy sauce; 2 tbsp water; 1 tbsp tomato puree; 2 tsp gravy granules; 2 cups grated cheddar; 8 medium potatoes; Lots of salt & pepper; 50 g butter; Splash milk; 2 tsp whole grain mustard; 1 tsp horseradish sauce

Kipp Clark @kipplidge

My take on an English classic.

Kipp Clark @kipplidge

My take on an English classic.

Saved

Ingredients

1 hour

4 people

700 glean beef mince
Black pepper
1medium onion
1 tinbeans
1 cupfrozen peas
1bay leaf
2 tbspcooking oil
1 tspworcestershire sauce
1 tsplight soy sauce
2 tbspwater
1 tbsptomato puree
2 tspgravy granules
2 cupsgrated cheddar
Mash:
8medium potatoes
Lots of salt & pepper
50 gbutter
Splashmilk
2 tspwhole grain mustard
1 tsphorseradish sauce

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Steps

1 hour

1

Peel and cube (1.5 inch) potatoes. Boil for 20 minutes, or until you can slide a sharp knife through them with no resistance. Drain potatoes.
2

Chop the onion and grate the cheese. Fry the onion in the oil over a medium heat, until soft and translucent (5 mins?). Add the mince and plenty of black pepper, fry till browned.
3

Add the soy sauce and worcestershire sauce and tomatoes puree, cook through for a minute.
4

Add the beans, gravy powder, bay leaf and simmer for 5 minutes.
5

Stir in the water and the peas, turn off the heat. Preheat oven to 200C.
6

MASH: Add the butter, mustard, plenty of seasoning, horseradish and a splash of milk to the cooked potatoes. Mash till smooth, adding extra milk if too dry.
7

Put the mince mix in a large oven-proof dish. Top with the mashed potatoes, spreading with the back of a fork. Top with grated cheese.
8

Bake for 30 minutes on 200C.