COTTAGE PIE

Serves: 6-8

Prep Time: 1 hour

Ingredients

500 g beef mince

1 onion, chopped

2 garlic cloves, chopped Dry rosemary

Dry oregano

Dry Italian herbs

Dry thyme

1 heaped spoon of tomato paste

1 tsp of flour

500 ml beef stock or two stock cubes dissolved in hot water

2 carrots, chopped

1 cup of peas

Olive oil

8 large potatoes, boiled till soft and peeled

1 tsp nutmeg

1 tsp garlic powder

1/2 a cup of melted butter 1 cup hot milk

Few drops of black truffle oil Salt and pepper to taste Preheat oven to 180°C. In a large oven-proof pan, heat oil and sauté onion and garlic. Add dry herbs and cook until fragrant. Add mince and brown on high heat. Add the tomato paste, flour and beef stock. Cover and cook for 15 minutes. Add carrots and cook for five minutes. Add peas and cook for another two minutes. Season with salt and pepper and set aside. For the potatoes: In a large bowl, mash potatoes and add nutmeg, garlic powder and butter. Mash some more and add hot milk and truffle oil. Combine well. Season with salt and pepper. Transfer mash into a blender and pulse until smooth. Pour mash into a piping bag and decorate over the mince. Cook in oven for 15-20 minutes until the mash is golden on top. Serve warm.