I always used to associate Cottage Pie with school dinners. The school version wasn’t particularly appetising and I remember it being slopped onto my plate like some sort of punishment was being delivered. The one thing I loved though, was the mashed potato topping, I always hoped for the nice, crispy browned bit of potato. It made the meal so much better!
With this in mind, I needed to create a version that was comforting and delicious and give this meal the credit it deserves. So here it is! A rich, meaty version, topped with my favourite thing…. Cheese! The golden crispy cheese makes the topping even more amazing!
- 1 Onion
- 2 Cloves of Garlic
- 500 g Beef Mince
- 400 g Can of Chopped Tomatoes
- 2 tbsp Tomato Puree
- 250 ml Beef Stock
- 0.5 tsp Chilli Powder
- Splash Worcestershire Sauce
- 650 g Potatoes
- 1 Cup Frozen Peas
- 50 g Cheddar Cheese
- Heat oven to 200 oc (180 fan assisted).
- Peel and chop potatoes, place in a pan and cover with water and boil over a medium heat until soft.
- Chop Onion and Crush Garlic. Heat a little oil in a pan and fry until soft.
- Add Beef Mince and cook until browned.
- Add tomatoes and puree and mix through.
- Pour in the stock and add chilli and Worcestershire sauce.
- Add the peas and mix through.
- Cook over a medium heat until the stock has reduced and the mixture has thickened.
- Place mince into an oven proof dish.
- Drain potatoes and mash with a little milk and butter if desired.
- Spread mash over the mince evenly.
- Sprinkle the grated cheese over the top.
- Cook for 30 minutes until golden and serve.
Looking for more traditional recipes?
Try this Sussex Smokie Bake now!