Cottage pie

⏱ 70 min · Serves 6

A big-batch family classic: rich beef mince under a golden mash blanket. Makes enough to feed a crowd or freeze half for a rainy day.

Per serving: 475 kcal · 24.0g protein · 40.0g carbs · 24.0g fat

Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, chopped
• 500g beef mince
• 2 tablespoons tomato puree
• 1 tablespoon plain flour
• 500ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1kg potatoes, peeled and chopped
• 50g butter
• Splash of milk
• Salt and pepper

Method

1. Heat the oil and cook the onion and carrots for 8 minutes until softening. Add the garlic for the last minute.
2. Turn up the heat, add the mince and brown well, breaking it up as it cooks.
3. Stir in the tomato puree and flour, cook for a minute, then pour in the stock, Worcestershire sauce and thyme.
4. Season and simmer, uncovered, for 25 to 30 minutes until rich and thick. Meanwhile heat the oven to 200C/180C fan.
5. Boil the potatoes for 15 minutes until tender, drain, and mash with the butter and milk. Season.
6. Tip the mince into a baking dish, spoon the mash over the top and rough it up with a fork.
7. Bake for 25 to 30 minutes until the top is golden and the edges are bubbling.