Nothing beats a warm and hearty pie on a Winter’s Friday night….something that packs a lot of flavour punch with minimal effort. The first incarnation of this recipe was initially taught to me in Year 9 Home Economics class (I remember proudly cooking it for my family after school). Over the years the recipe has been changed and adapted until it actually doesn’t resemble the original at all. Best of all, the kids absolutely love it, which makes life a whole lot easier. It also goes very nicely with a glass of red.
You will need:
500g extra lean beef mince
1 tbs olive oil
1 brown onion diced
2 medium carrots, diced
1 cup of frozen peas
3 tbs BBQ sauce
2 tbs tomato sauce
2 tbs tomato paste
3 tbs Worcestershire sauce
1 tbs HP Sauce (English Brown Sauce)
1 cup of beef or chicken stock
700g potatoes, diced
1/4 cup milk
25g extra tasty cheddar cheese, finely grated
1. Heat large frypan over medium heat. Add oil & onion and sauté until golden and softened. Add carrot and cook for about 3 minutes, stirring occasionally. When carrot has softened slightly, add minced beef and stir until browned all over.
2. Once mince has browned, add all the sauces and stock. Simmer for 10 minutes & then add peas. Simmer for another 5 minutes. Turn grill on to high heat.
3. Meanwhile, boil & mash potatoes with butter and milk and season well.
4. Put pie filling into an ovenproof baking dish. Top evenly with mashed potato. Rough up potato with a fork and sprinkle with grated cheese. Place under hot grill for about 5 minutes or until golden brown, crusty topped and bubbling.
The Cook – 4 stars…sentimental favourite and real comfort food. Very hard for me to be unbiased on this one.
Fusband – 4 stars. Cottage pie is normally quite bland so you have to smother it with a lot of sauce, but this recipe packs a lot of flavour. A good boy meal for a winter’s night.
Miss Fussypants – not home for dinner.
Babe – 4.5 stars – big smiles all round and a lot of novice fork action. Loves peas so it was a big success.