Cottage Pie Recipe
Servings: 4
Calories: 440kcal
Ingredients
- 1 tsp extra virgin olive oil
- 0.5 medium onion, coarsely chopped
- 0.5 large carrot, peeled and roughly chopped
- 0.5 clove of garlic
- 225.5 lean minced beef
- 0.5 tablespoon of flour (all-purpose)
- 0.5 one-third teaspoon of Worcestershire sauce
- 0.5 tsp tomato puree
- 0.25 tsp powdered cinnamon
- 0.25 tspn dry mixed herbs
- 150.63 beef broth
- freshly ground black pepper and salt
ABOUT THE POTATOES, MASHED:
- 400.88 grams of quartered and peeled potatoes
- 16 butter
- 25.13 milk
Instructions
- Place the garlic, carrot, and onion in a food processor and pulse to chop them coarsely.
- In a large skillet over medium heat, add the chopped vegetables and simmer until soft, about 5 minutes.
- When the minced beef is added, use a wooden spoon to break it up into lovely, fine pieces.
- Once the mince has caramelized all over
- Mix thoroughly after adding the flour.
- Stir in the Worcester sauce, dried mixed herbs, cinnamon powder, and tomato purée. Mix everything together.
- After adding the stock, bring it to a boil. For 10 to 15 minutes, simmer while covered and the heat is reduced.
- The meat needs to be cooked, but not overly tender.
- Season with salt and pepper.
- Peel the potatoes and chop them into quarters while the meat is cooking.
- Put the potatoes in a big pot with salted cold water, bring to a boil, and simmer until they are soft (you can also microwave them for 15 minutes).
- After cooking, carefully drain the potatoes and mash them with butter and milk until they are very creamy. To taste, add salt.
- Set the oven temperature to 400°F, or 200°C.
- Transfer the mince into a sizable pie plate, spreading the top with the mashed potatoes.
- Make lines in the potato with a fork; after it's baked, it will become crispy.
- Bake until golden, about 20 to 25 minutes.
- Have fun with it!