Cottage Pie
Ingredients:
1 onion, chopped
1 tablespoon olive oil
2-3 mushrooms (optional)
1 carrot, quartered and thinly sliced
500g lean beef mince
1-2 tablespoons tomato puree
1 tablespoon soy sauce
1 beef oxo cube
1 teaspoon mixed herbs
1 heaped tablespoon plain flour
150 - 300ml water
500 - 750g potato
magarine/butter and milk for mashing
Breadcrumbs and grated cheese (optional)
Serves 6
1. Heat the oil and cook the onion gently in it over a medium heat for a few minutes until it begins to soften.
2. If using mushrooms, add to the onion together with the carrot and cook for a few more minutes.
3. Turn up the heat and add the mince. Cook, stirring all the time, until the mince has turned from pink to brown.
4. Turn the heat down a little and take the pan off the heat for a moment and stir in tomato puree, soy sauce, crumbled oxo cube, herbs and flour.
5. Return the pan to the heat and cook for about a minute, stirring continously.
6. Stir in the water (you don't want it too runny) and bring to the boil. The sauce will thicken as it comes to the boil. You'll need to keep stirring. If the sauce looks too thick at this point you can add a little more water.
7. Turn the heat down and simmer the beef mixture for about 20 - 25 mins with the lid on.
8. Turn the meat base into an oven proof dish and let it cool while you cook the potatoes. You'll need to have room to put the potato on the top.
9. Peel and quarter the potatoes. Boil for about 20 mins and mash with the margarine/butter and milk.
10. Put a layer of the mased potato on top of the minced beef base.
11. Preheat the oven to 190°C, Gas Mark 5.
11. Mix breadcrumbs with the grated cheese and scatter over the top of the pie.
12. Bake the pie in the oven for about 40 - 45 mins.
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