Cottage Pie
A refined version of a traditional dish using leftover meat, vegetables, and gravy from a Sunday roast.
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Servings: 8 Servings
Calories: 532kcal
Cost: £8.00
Ingredients
- 3 oz Olive Oil
- 3 oz Butter
- 1 Lb. Lean Minced Beef
- 1 each Onion finely chopped
- 2 Cloves Garlic crushed
- 1 each Carrot finely chopped
- 1 Tbsp. Tomato Paste
- 1 Tbsp. Flour
- 1 Tin Italian Peeled Tomatoes or equivalent in fresh
- 1 each Bay Leaf
- 1 Tbsp. Provencal Herbs or Thyme and Oregano
- 1 tsp. Worcestershire Sauce
- Salt and Pepper, to taste
- 6 oz Frozen Peas.
- 1 Lb. Mashed Potatoes
- 3 oz Cheddar Cheese grated (optional)
Instructions
- Fry the meat in a pot with the olive oil and butter together with the onions, garlic and vegetables until onions are translucent.
- Add the tomato paste, cook for 1 minute, then add the flour.
- Mix well and add the tomatoes, bay leaf, herbs, and Worcestershire sauce.
- Bring to a simmer and cook on a low heat for 1 hour.
- Adjust seasoning and place in a 8”x 12” ovenproof dish. Individual dishes can also be used.
- Top with 1-1½“ of the mashed potatoes and make a simple design with a fork. For a more elegant presentation, the potato can be piped on the top with a star nozzle.
- Sprinkle with the Cheddar cheese, if used, and bake at 425˚F/ 220˚C for 30 minutes, until golden brown and serve.
Notes
Originally, leftover meat from the Sunday roast would be minced (beef for cottage and lamb for shepherd’s pie) and mixed with gravy, ketchup, and seasonings, before being topped with mashed potato.
This dish is a handy way to encourage children to eat more vegetables, as they are less apparent when cut smaller. Vegetables of your choice can be added.
Nutrition
Calories: 532kcal | Carbohydrates: 55g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 389mg | Potassium: 1022mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2614IU | Vitamin C: 54mg | Calcium: 160mg | Iron: 6mg