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    Hearty cottage pie recipe

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    By Chef M on August 27, 2019 Recipe

    • Yield: 6 Servings

    Ingredients

    • 3 tablespoons oil
    • 800 g beef mince
    • 2 large onions chopped
    • 2 large carrots chopped small
    • 3-4 celery sticks chopped optional
    • 1-2 garlic cloves, finely chopped or 1 teaspoon garlic from a jar
    • 3 tablespoons of plain flour
    • 1 tablespoon tomato paste or purée
    • 1 cup of beef stock
    • 4 tablespoons Worcestershire sauce
    • Salt and pepper to taste
    How to Make It
      For the Mash
    1. Peel and chop 4 large potatoes and put into a large pan and boiled until soft. Mash with a little milk and butter, add a handful of any grated cheese and salt and pepper to taste.
    2. Heat oil in a large fry pan over a medium heat and fry the mince until browned then set aside as it browns. Add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato paste or purée, increase the heat and cook for a few mins, then return the beef to the pan. Add the stock, Worcestershire sauce. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well.
    3. Spoon mince into a large ovenproof dish and spoon on the mash to cover. Sprinkle on another handful of cheese. Cook at 180C for 20 – 30 minutes until the topping is golden.
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