Cottage Pie
A rich meaty sauce with a creamy mashed potato topping
Servings: 4
Calories: 459kcal
Ingredients
Meat Filling
- 500g (1.1lb) Ground Beef (beef mince)
- 1 Onion (finely chopped)
- 1 Celery Stalk (finely chopped)
- 1 Apple (finely chopped)
- 1 Red Pepper (capsicum) (finely chopped)
- 375ml (1½ cups) Chicken stock
Potato Topping
- 200g (7oz) Carrots (peeled and cut into 1cm chunks)
- 650g (1.4lb) Potato (peeled and cut into rough chunks of approx 3-5 cm cubed)
- 60ml (¼ cup) Milk
- 20g (1½ tbsp) Butter
Egg Wash
- 1 Egg
Instructions
Meat Filling
- Cook ground beef, on medium / high heat, in a wide based pan until lump free and brown.
- Add onion, celery, apple and pepper and cook for a further 2 mins.
- Add 1 cup of stock and stir. Cover and simmer for approx 20 mins, stirring occasionally making sure that the mince does not dry out (adding more stock if needed).
- Add the remaining stock and simmer for 10 mins with lid on and then remove lid for 15 mins.
Potato Topping
- Add the carrots and potato to a large pan and cover with water. Bring to the boil, cover and simmer until tender (approx 20 mins)
- Drain the carrots/potatoes and mash.
- In a small saucepan, melt the butter and milk together. Slowly add to the potato and carrots and mash until smooth
Assembly
- Transfer the ground beef to an ovenproof dish (mine was a ½ litre capacity)
- Top with the potato / carrot mash.
- Beat the egg and brush the top of the mash
- Bake in oven (180C / 350F) for 25 mins.
Notes
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 459kcal | Carbohydrates: 18g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 215mg | Potassium: 791mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9563IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 3mg