COTTAGE PIE
gluten free
A really wholesome dish, one of my all time favourites.
Serves 2
- 500g (1 lb) potatoes, peeled and cubed
- knob of butter
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 250g (8 oz) lean minced beef
- 1 large carrot, diced
- 125g (4 oz) frozen peas, thawed
- 1 tablespoon tomato ketchup
- 1 teaspoon soy sauce
- ½ teaspoon dried mixed herbs
- 1 tablespoon chopped fresh parsley
- seasoning
Method
- Preheat the oven to 200C, 400F, Gas 6. Cook the potatoes in boiling water for 10-15 minutes until tender. Drain well and mash with the butter, milk and a little seasoning.
- Heat the oil in a pan and fry the onion, mince, carrot and peas for 5 minutes. Add the ketchup, soy sauce, herbs and about 3 tablespoons of water. Cover and simmer gently for 20 minutes.
- Check seasoning and transfer to a deep heatproof dish. Top with the mashed potato and bake for 25 minutes until golden.