Yes, this is the new and improved attitude towards menu planning for me. I am endeavouring to diverge from the stock standard mince meat meals that everyone is comfortable with and eats...but are completely bored silly to the eyeballs with. I'm looking at you lasagne, meatballs, spag bol, tacos and the like. So I mixed it up with an old fashioned favourite in this Cottage Pie recipe. The boys whinged about various aspects. One doesn't like potato much (potato? who even is this child?!) and the other didn't like the inclusion of peas to his diet. But overall this one went down well. Hubs and I loved it, so it will be returning somewhere in the meal rotation on a regular basis. Oh and the aroma this dish creates is reason enough to give it a try, anything is delightful where fresh herbs are involved.
2 teaspoons olive oil
600g mince beef
1 brown onion, chopped finely
1 carrot, sliced finely
1 celery stalk, sliced finely
1 tablespoon chopped fresh thyme leaves
1 cup (250ml) beef stock
1 tablespoon worcestershire sauce
1/4 cup (70g) tomato paste
400g can diced tomatoes
1/2 cup (60g) frozen peas
2 tablespoons grated cheddar cheese
(I actually used grated parmesan & it was delicious!)
6 medium potatoes, chopped coarsely
1/4 cup (60ml) milk
Preheat oven to 200 degrees (180 degrees fan-forced)
Heat oil in a large saucepan over high heat.
Cook beef and onion, stirring for 5 minutes or until browned.
Add carrot, celery, thyme, stock, worcestershire sauce, tomato paste, tomatoes.
Simmer, uncovered, for 20 minutes or until carrots are tender.
Add peas, cook uncovered for 5 minutes or until peas are tender and the liquid has thickened.
Meanwhile, boil, steam or microwave potato until tender; drain.
Mash potato with butter and milk. Season with salt & pepper to taste.
Spoon beef mixture into a 2.5 litre (or 10 cup) ovenproof dish.
Spread potato topping over beef mixture.
Sprinkle with cheese.
Bake, uncovered, for 25 minutes or until topping is golden.
Serve sprinkled with extra thyme, if desired.