Family Favourite Cottage Pie
My cousin shared this with us on a scrap of paper last Christmas after we’d enjoyed it at her house. Turns out, she’d received it years before from my late Mother, annotated in a Delia book, so now it’s come back full circle. I really enjoyed making, and eating it! #seasonsupply
Open in Cookpad AppCooking Instructions
- 1
Gather the ingredients and get ready to start some peeling!
- 2
Prep the vegetables by first peeling, then rough cut the potatoes and dice the carrots and onions
- 3
Boil the potatoes in water for 15 minutes. Once done, strain, then mash them adding the milk, butter, mustard, salt and pepper. Set aside to cool
- 4
Slice the butternut squash and roast in the oven at 190C for 10 mins while you do the next couple of steps
- 5
In a pan with some hot oil, brown the beef for a few minutes
- 6
In another oiled pan, cook down the onions and carrots until the onions start to becomes translucent. Usually about 5 mins.
- 7
Next add the onion and carrot mix to the beef, along with your roasted squash
- 8
Dissolve the beef stock in 300ml boiling water and pour into the pan. Add the Worcestershire sauce and flour, mix, then cook on medium heat for 10 mins. Once done set aside to cool
- 9
Put the meat mixture into the bottom of an oven dish, then gently layer on the mashed potato
- 10
Lastly, add a generous layer of cheddar cheese and cook in the oven at 190C for 30-40 minutes
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