Cottage Pie

Recipe courtesy of Country Kitchens Queensland

Serves: 6
Prep time: 20 minutes
Cook time: 55 minutes
3 serves per portion

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, finely chopped
• 1 carrot, grated
• 500g lean beef mince
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Italian herbs
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 1 vegetable stock cube
• 1 cup water
• 1 cup mixed frozen vegetables (carrots, peas and corn)
• 4 large potatoes, peeled and diced into 2cm cubes
• ½ cup reduced fat milk
• ½ cup reduced fat cheese, grated

Method

1. PREHEAT oven to 180°C.
2. HEAT a large saucepan over medium-high heat and add oil and onion once hot. Cook onion, stirring for about 5 minutes or until softened.
3. ADD garlic and carrot and cook for a further 2 minutes.
4. ADD beef mince, paprika, Worcestershire sauce and Italian herbs and fry until mince has browned, about 5 minutes.
5. ADD the canned tomato, tomato paste, stock cube, water and mixed frozen vegetables and stir well. Bring to a boil then reduce heat and simmer until sauce has thickened, around 20 minutes.
6. FILL a saucepan with water and bring to the boil. Add potatoes and cook until soft. Drain water and mash potatoes. Add milk and stir until creamy.
7. POUR the bolognaise mince into a casserole dish and top with mashed potato. Sprinkle with cheese and bake in pre-heated oven for 20 minutes or until golden on top.