Cottage pie was one of Darren's favourite childhood meals, filling, warming and comforting, let's face it, in the colder months we all need some comfort food.
I added some vegemite to the mince mixture. Vegemite is an excellent source of B vitamins which are essential for health. Darren and I are the only two that like vegemite but when it is sneakily added to certain foods no one can tell it's there!, and it gives a delicious rich flavour and colour.
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g beef mince
1 carrot, diced
1 tbsp tomato paste
200ml beef stock
400g can diced tomatoes
1 1/2 tbsp vegemite
1/2 tbsp Worcestershire sauce
2 tsp gravy powder
3/4 tsp dried thyme
2 dried bay leaves
1 cup frozen peas
700g potatoes, peeled, diced
1/2 cup warm milk
20g butter
2 tbsp parmesan, grated (optional)
Method
1. Heat a large deep frying pan over a medium heat. Add oil, add onions, cook for 3-4 minutes, add carrots, cook for a further 2-3 minutes or until onion is soft.
2. Add mince and garlic, breaking up mince as you go, cook until mince is browned. Add tomato paste, cook for 2 minutes.
3. Add stock, diced tomatoes, vegemite, Worcestershire sauce, gravy powder, thyme, bay leaves and frozen peas. Bring to the boil. Reduce heat and cook for 30 minutes or until gravy has reduced and the mince mixture is thickened. Transfer to a baking dish. Allow to cool completely, ( a cool filling makes it easier to spread with the mash)
4. Cook potatoes in salted boiling water for 15-20 minutes or until tender. Drain and return to pan. Shake briefly and steam dry for a few seconds. Add warm milk and butter. Mash until smooth. Season with salt & pepper if needed.
5. Preheat oven to 180°C. Spoon mash on top of mince and spread evenly, use a fork to rough up the mash. Sprinkle with parmesan if using.
Serve with a side salad.
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