Cottage Pie
This easy-peasy cottage pie recipe will soon become a family or flat favourite! Just what Autumn ordered - a tasty, economical and simple recipe that will impress.
Ingredients
- 5 Wilcox Inca Gold potatoes washed, peeled and in halves
- ¼ cup milk
- 25 g salted butter
- 500 g NZ Quality Mark beef mince
- 1 onion diced
- ¼ cup Red wine
- 1 tbsp crushed garlic
- 1 tbsp Italian herbs
- 1 Carrot halved and sliced
- 1 tin of corn
- 1 courgette halved and sliced
- 1 punnet Meadows Mushrooms sliced
- 2 tbsp Tomato Sauce
- 400 g can Chantal Organics Chopped Tomatoes
Instructions
- Boil the potatoes, drain and make into a mash with a bit of milk and butter.
- Brown the mince in a non-stick frying pan, breaking up the mince into small pieces. Remove from the pan and set aside. Add the onion, red wine, and garlic, then simmer. Transfer to a plate.
- In the same frying pan, gently cook the carrot, corn, courgette and mushrooms until crisp and tender, but not brown. Increase the heat and add the tomato sauce and cook stirring for 1 minute. Pour over the chopped tomatoes (and ½ cup of water if needed) and stir to combine.
- Stir the meat mixture into the vegetable mixture, stir in the herbs and place in a pie dish. Spoon over the mashed potatoes and if desired, sprinkle cheese on top.
- Cook at 200°C in a fan-bake oven for 10-12 minutes or until hot and golden.
Tried this recipe?Let us know how it was!
