Cottage Pie With A Difference
Ingredients
- For the filling ⓘ
- 500 g lean ground beef ⓘ
- 2 tablespoons olive oil ⓘ
- 1 medium onion
- 3 medium carrots ⓘ
- 4 cloves garlic, approximately ⓘ
- 1 teaspoon English mustard ⓘ
- 1 tablespoon tomato puree ⓘ
- 1 1 teaspoon beef extract or 1 teaspoon yeast extract ⓘ
- 2 teaspoons oregano ⓘ
- salt and pepper ⓘ
- For the topping ⓘ
- 5 large potatoes, cubed ⓘ
- 75 g mature cheddar cheese, grated ⓘ
- 25 g butter ⓘ
- 1 dash milk ⓘ
- 2 large ripe tomatoes ⓘ
Instructions
- The filling: Finely chop the onions and garlic and gently fry until transparent in the olive oil.
- (approx 3 minutes) Cube the carrots and put those into the pan with the onions and the garlic, cook for another 2 or so minutes.
- Add the rest of the ingredients.
- If too dry add a little water.
- When cooked put into a ovenproof casserole.
- The topping: Boil the potatoes until cooked.
- Mash them adding the milk and half of the butter.
- Add the grated cheese and mix well.
- Put the mash mix on top of the filling.
- You may wish to sprinkle some Parmesan cheese on top of this.
- Slice the tomatoes and place on top of the topping, putting a knob of butter on each tomato.
- Bake in a moderate oven for 40- 50 minutes, until the tomatoes are cooked, and the top is brown and slightly crispy.
Nutrition & Diet Analysis (per serving)
1582
kcal
79% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).