Cottage Pie

29. Jan, 2017

The ultimate comfort food! And a sneaky way to get the kids to eat their vegetables!


For the mince mixture:- 500g lamb mince, 1 teaspoon ginger and garlic paste, 1 teaspoon garlic, 1 teaspoon thyme, 1 teaspoon oregano, salt and pepper, 1 onion, 3 carrots, 3 celery stalks, 1 green chili, 250g mushrooms, 250g corn, 200ml chicken stock, 2 tablespoons worcestershire sauce.                                                                                                   For the Mash:- 6-7 potatoes, salt and pepper, 1/2 teaspoon crushed garlic, 1/2 teaspoon baking powder, 100g grated cheddar cheese, 50g butter, milk.

Chop up all the vegetables. Fry the mince in a little olive oil until nicely browned. Add the ginger and garlic paste. Remove from the pot and set aside. In the same pot add a little more oil and fry the onions, carrots, chilli and celery until soft-about 10 minutes. Add a little salt and pepper. Do not add too much of salt as the chicken stock is salty. Then add the mushrooms, corn, thyme, oregano and garlic. Cook for 6 minutes and then add the mince together with the worcestershire sauce and the stock. Cook on low heat for 20-25 minutes. While the mince is cooking peel and cut the potatoes into pieces. Place in a large pot and cover the potatoes with cold water. Place on high heat and boil until soft. Drain the potatoes and add salt and pepper to taste. Add the butter, garlic and baking powder and mash the potatoes. Add milk as needed to soften the mash. Add most of the cheese keeping back a little to sprinkle on the top. Whisk the mash until smooth adding milk as needed. Assemble the pie in an oven proof 30x22cm dish. Place the mince mixture on the bottom of the dish. Cover the mince with the mash. Run a fork over the mash to make a nice pattern and sprinkle over the remaining cheese. Bake at 180degrees celsius for 25-30 minutes or until the cheese turns slightly brown. Let the pie stand for at least 15 minutes before serving. Enjoy!