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

  1. 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.
  2. 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.
  3. Check seasoning and transfer to a deep heatproof dish. Top with the mashed potato and bake for 25 minutes until golden.