Classic Cottage Pie
It’s a cold grey weekend and we were in need of comfort food this Sunday. I’ve made a classic cottage pie (with child approved veg) and an apple crumble and custard. If the weather feels like autumn, today I’ll cook autumn dishes! (But I hope Spring comes back next week)
Classic Cottage Pie
It’s a cold grey weekend and we were in need of comfort food this Sunday. I’ve made a classic cottage pie (with child approved veg) and an apple crumble and custard. If the weather feels like autumn, today I’ll cook autumn dishes! (But I hope Spring comes back next week)
Cooking Instructions
- 1
Peel the potatoes, cut into 4 and boil in salted water until tender. Drain and allow to cool.
- 2
Fry the onion and garlic in olive oil until soft and translucent.
- 3
Add the mince and fry until brown, about 10 minutes, stirring regularly. Stir in the tomato purée.
- 4
Sprinkle your flour, basil, salt and pepper and then pour in the stock. Stir in your frozen peas and sweetcorn.
- 5
Simmer on a low heat for 20 minutes.
- 6
Mash the potatoes adding some olive oil, salt and pepper to the mash.
- 7
Layer your beef mix into the base of a baking dish. Then spread the mash on top. Run a fork over the mash to create ridges that go crispy.
- 8
Bake for a further 30 minutes in the oven then serve.
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