Cottage Pie
- Skill
- Beginner
- Prep
- 1/2 hour
- Cook
- 45 minutes
- Total
- 1 hour 15 minutes
- Serves
- 6
Ingredients
- Ingredients
- 1 Onion , chopped
- 1 Carrot , chopped
- 1 Clove Garlic , chopped
- 2 tsp Fresh thyme , Picked
- 1 tbsp Olive oil
- 2 X 500g Sloane’s Ground Beef Chuck
- 1 tbsp Plain flour
- 1 tbsp Tomato puree
- 1 tsp Worcestershire sauce
- 500 ml Sloane’s Beef stock
- 1 kg Large Potatoes
- 100 ml Milk
- 100 g Butter
- Salt & Pepper
Joe's Cottage Pie Recipe
Freeze the leftover beef stock for a future cottage pie or to make a stunning gravy.
* Sloane's Recipe Kits include all Sloane's items in the recipe and our free downloadable recipe card.
Method
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In a large pan, slowly cook the carrots, onion and garlic until the onion is soft.
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Turn up heat and add mince, stirring constantly till browned.
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Some fat will come out, but don’t remove it, this will be used to make a ‘roux’ to thicken the mix.
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Next add the flour and stir through so it soaks up the fat. Cook for a few minutes, then add the tomato puree, thyme and Worcestershire sauce and stir well.
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Gradually add stock, bring to the boil and simmer for about 45 min. Season.
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Cut your potatoes into large chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.
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Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
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Add the potatoes and mash using either a potato masher or potato ricer. Stir well and season with salt and pepper.
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Add the beef mix to an oven proof dish, top with the mashed potato and flatten with a fork making some ridges that will go extra crispy when cooked.
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Place in a preheated oven at 200°C for 30-40 mins until the potato is a golden and crispy on top.
