Cottage Pie

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery and thyme

Step 2

Turn heat up to high. Add the beef mince and cook, breaking it up as you go, until browned.

Step 3

Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and peas. Stir well.

Step 4

Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency

Step 5

Adjust salt and pepper to taste. Transfer to a glass baking dish and allow to cool in fridge for at least 1 hour

Step 6

Preheat oven to 180 degrees celsius fan forced.

Step 7

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds

Step 8

Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth

Step 9

Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan and dried thyme.

Step 10

Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.