Ground Beef Cottage Pie with Creamy Mashed Potato & Peas
With a rich, hearty filling topped with gorgeous velvety mashed potato this comforting cottage pie will have you craving more.
Nutrition Per Portion
- Calories
848
- Carbs
57.2g
- Fat
53.3g
- Fibre
12.6g
- Protein
38.6g
- Sugar
10.2g
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Fresh Rosemary
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Butter
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Cream
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Peas
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Potatoes
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Beef Stock
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Tomato Paste
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Gravy Granules
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Garlic
-
Celery
-
Carrot
-
Beef Mince
-
Brown Onion
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Olive Oil
-
Worcestershire Sauce
|
Fresh Rosemary |
Butter |
Cream |
Peas |
Potatoes |
Beef Stock |
|
Tomato Paste |
Gravy Granules |
Garlic |
Celery |
Carrot |
Beef Mince |
|
Brown Onion |
Olive Oil |
Worcestershire Sauce |
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0.0 min
Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.
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0.5 min
Peel and chop the potato into 2 cm pieces.
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2.0 min
Finely chop the brown onion, garlic and celery.
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4.0 min
Peel and dice the carrots.
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5.0 min
Add the potato to the salted pan of boiling water.
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5.5 min
Heat the olive oil in a frying pan over medium heat.
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6.5 min
Add the onion and carrot and cook until starting to soften.
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8.5 min
Add the garlic and celery.
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10.0 min
Add the mince and cook until browned.
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13.0 min
Add the tomato paste and Worchestershire sauce.
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13.5 min
Add the beef stock and simmer. Stirring occassionally.
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15.0 min
Add the gravy granules and rosemary and cook until the sauce has thickened.
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17.0 min
Season the cottage pie mixture well with salt and pepper.
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17.5 min
When the potatoes are tender drain them and return to the pan over low heat.
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18.0 min
Add half of the butter and cream and mash until smooth.
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18.5 min
Season well with salt and pepper, stir and set aside.
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19.0 min
Add the peas and cook until tender.
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20.0 min
In a baking dish, add the meat mixture and spread the mashed potato evenly over the top.
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21.0 min
Place the cottage pie in the oven and bake.
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33.5 min
Add the remaining cream and butter, stir through.
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34.0 min
Season with salt and pepper.
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34.5 min
Remove the cottage pie from the oven and divide among the serving plates.
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Ingredients
Fresh Rosemary
Butter
Cream
Peas
Potatoes
cut into 2cm pieces
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person
Tomato Paste
Gravy Granules
Garlic
finely chopped
Celery
finely chopped
Carrot
finely chopped
Beef Mince
Brown Onion
finely chopped
Olive Oil
1 tablespoon per person
Worcestershire Sauce
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