Cottage Pie

I wanted some variation with my usual shepherds pie but it had to be similar enough that no-one noticed.   They actually did notice but they also loved this variation that I produced.

Ingredients

Olive Oil

Onions

Beef mince

Brown Sauce - I had HP in the cupboard

Carrots diced finely

Frozen Peas

Tomato Sauce

Potatoes mashed - I had half a yam left so added this in which sweetened the mash.  

Butter and Milk

Cheese -  cheddar grated

Heat the oil

Add the onions and fry gently, removing when soft and beginning to caramelise.  Line the serving dish.

In the same pan, fry the meat till it is browned all over, then add a good dollop of brown sauce, Mix well then add to the onions.

Without cleaning the pan,  drain it if there is excessive fat;  add the carrots to begin cooking after a few minutes add the frozen peas and mix well.     Add another good dollop but this time of tomato sauce  and mix well.

Layer this above the onion and meat.   If it has become very dry add a few millimetres of boiled water to keep it moist whilst cooking.

While all this is going on have the potatoes on and boiling so they can be mashed with butter and milk.  You will have your own method of making the perfect mash for your family.   Layer this on top of the carrot and pea mix.

Sprinkle liberally with cheese and put in a high pre-heated oven for about 25 minutes until the mixture is clearly bubbling and the cheese on top is turning a golden brown.

Serve piping hot with a salad or further bright coloured vegetables.   

This is a great pre-prepared dish that can sit ready and waiting till you are ready to cook when you get in from the school run or work.  It works very well for a cosy supper dish with relaxed friends that can be organised before they arrive and then cooked when needed.

Spice it up by swapping the brown sauce for Worcestershire Sauce or add a chopped chilli to the meat.

let me know what you try and enjoy.

Tiggy

Find out what I am up to in my other blog  Dawn Chorus