MINI COTTAGE PIE WITH CHEESY POTATO TOPPING
SERVES 4 PREP 25 MINS COOK 55 MINS
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed • 300g beef mince
• 150g button mushrooms, thinly sliced
• 400g can diced tomatoes
• 1 cup beef stock
• 1 tbsp Worcestershire sauce • ½ cup frozen peas
• 1 tbsp parsley leaves, chopped • 2 tsp chopped rosemary leaves • mixed salad, to serve CHEESY POTATO TOPPING
• 2 potatoes, peeled, chunks • ½ cup grated tasty cheese •
1/ cup warm milk
3 •
20g butter
1 Preheat oven to 200°C. Lightly grease 4 x 1 cup ramekins and place on an oven tray.
2 In a large frying pan, heat oil on
high. Saute onion, carrot and garlic 3-4 mins until tender. Add mince and brown 4-5 mins (break up lumps). Stir in mushrooms. Cook 1 min.
3 Mix in tomatoes, stock and sauce. Bring to boil on high. Reduce heat to low and simmer, 15-20 mins, stirring occasionally, until thickened slightly.
4 CHEESY POTATO TOPPING Meanwhile, bring potatoes to the boil in a medium saucepan of salted water on high, covered. Partially remove lid and cook 10-15 mins until very tender. Drain well. Return potato to pan. Mash with cheese, milk and butter until smooth. Season to taste.
5 Stir peas and herbs through mince mixture. Season to taste. Divide between ramekins.
6 Spoon potato mixture evenly over each ramekin, roughing the top. Bake 20-25 mins until golden. Serve with salad.