Description
A hearty Cottage Pie with rich minced beef and creamy mashed potato topping, perfect for family dinners.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 2 celery stalks, finely diced
- 2 carrots, grated
- 2 zucchini, grated
- 1 kg minced beef
- ⅓ cup plain flour
- 2 tbsp tomato paste
- 3 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp Worcestershire sauce
- 1 tsp cracked black pepper
- ½ tsp salt
- 1.2 kg potatoes, peeled and quartered
- 40 g unsalted butter
- 1 cup milk, slightly warmed
- 1 tsp salt
- ½ cup freshly grated parmesan
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
- Toss in the celery, carrots, and zucchini, cooking until all the vegetables are tender. Then, add the minced beef, breaking it apart with a spoon. Cook until the meat is browned.
- Stir in the flour and cook for an additional minute. Add the tomato paste, beef stock, bay leaves, thyme, Worcestershire sauce, pepper, and salt. Bring to a gentle simmer and thicken for about 30 minutes.
- While the filling simmers, boil the quartered potatoes in salted water until fork-tender. Drain, then mash with butter, warm milk, and salt until creamy. Fold in the grated parmesan.
- Preheat the oven to 200°C (400°F). Remove the bay leaves from the beef mixture and pour it into a baking dish. Spread the mashed potato on top and create peaks. Bake for about 25-30 minutes, or until golden and bubbling.
Notes
For a creamier topping, use a potato ricer. You can also freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg