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Creamy cottage pie

Prep: 40 mins
Cook: 40 mins
Creamy cottage pie

1 medium onion – chopped

2 carrots – grated

2-3 tblsp oilive or rapeseed oil

500g minced beef

2 tblsp tomato pureé

2 tblsp plain flour

300ml beef stock

Salt and pepper

For the topping:

1.5 kg potatoes, peeled

25g Avonmore Butter

100ml Avonmore Cooking Cream

You will need one oven-proof dish approx 20 x 30cm in size

Heat  the oil in a large pan, add the onion and carrot and cook over a low heat for 10 minutes until the carrot is well softened. Add the meat, turn up the heat and brown the meat all-over, breaking it up as you go.

Sprinkle in the flour and stir well to coat everything. Pour in the beef stock and add the puree, stir well. Cook, uncovered over a medium heat for 30 minutes. Season to taste.

Meanwhile steam the potatoes, this way they will retain their structure and make a better mash. Mash the potatoes roughly, adding the butter and cream, season with salt and pepper.To assemble the dish, simply pour the meat filling into the pie dish, flatten out with a spoon. Spoon the mash on top and, with a knife, bring it together to close the gaps and seal the sides.

Cook in a preheated oven 180°C for 40-50 minutes until golden brown all over. Serve with plenty of fresh vegetables

Serves
4-6

Preparation Time
40 minutes

Cooking Time
40 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Family Dinners

Cuisine
Traditional Irish

Level of Difficulty
Medium

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