Cottage pie | Women's Weekly Food
This cottage pie pairs buttery potato mash with beef mince. It's great for cooler months or serve with a salad and enjoy all year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons olive oil
- 1 kilogram (2 pounds) minced (ground) lean beef
- 1 medium brown onion (150g), chopped finely
- 1 medium carrot (120g), sliced finely
- 1 trimmed celery stalk (100g), sliced finely
- 1 tablespoon chopped fresh thyme leaves
- 1 cup (250ml) beef stock
- 1 tablespoon worcestershire sauce
- 1/4 cup (70g) tomato paste
- 400 grams (12½ ounces) canned diced tomatoes
- 1/2 cup (60g) frozen peas
- 2 tablespoons grated cheddar
- Mashed potato topping
- 6 medium potatoes (1.2kg), chopped coarsely
- 60 grams (2 ounces) butter
- 1/4 cup (60ml) skim milk
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