Ingredients:
- 800g minced beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 400g canned chopped tomatoes
- 250ml beef stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1kg potatoes, peeled and diced
- 50g unsalted butter
- 100ml milk
- Salt and pepper to taste
- 100g grated cheddar cheese (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 180°C (350°F).
-
Prepare the Filling:
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sauté until softened.
- Add the minced beef and cook until browned, breaking it up with a wooden spoon.
- Stir in the carrots and celery and cook for another 5 minutes.
- Add the canned tomatoes, beef stock, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Stir well, bring to a simmer, and let it cook for about 20-25 minutes until the mixture has thickened.
-
Prepare the Potato Topping:
- While the filling is cooking, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- Mash the potatoes with the butter and milk until smooth. Season with salt and pepper to taste.
-
Assemble and Bake:
- Transfer the cooked filling into a large baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the filling, spreading them out with a fork. You can create a decorative pattern on top if desired.
- Sprinkle grated cheddar cheese over the mashed potatoes if using.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
-
Serve:
- Allow the Cottage Pie to cool slightly before serving. Serve hot, portioning out onto plates.
Enjoy your homemade British Cottage Pie! It's a comforting and hearty dish perfect for a cozy meal.