Creamy cottage pie
Prep:
40 mins
Cook:
40 mins
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