Hearty Beef Cottage Pie
Picture yourself in a country cottage, snuggled up to a crackling hearth as the wind wuthers past your window. There’s nothing to be done but draw the blinds and to dig into this rich golden topped cottage pie. Sometimes winter ain’t so bad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
leek
1
carrot
1 clove
garlic
300 g
beef mince
1 tsp
beef stock
300 g
potatoes
70 g
baby spinach leaves
½ block
Cheddar cheese
(Contains: Milk;)
1 tbs
parsley
Not included in your delivery
1 tbs
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1 cup
hot water
2 tbs
Worcestershire sauce
(Contains: Gluten, Wheat; May be present: Soy.)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, halve and finely slice the leek. Peel and grate the carrot, and peel and crush the garlic. Thinly slice the potatoes, grate the cheese, and finely chop the parsley for garnish.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the leek and carrot and cook, stirring, for 5 minutes or until the vegetables have softened. Add the garlic and cook for 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned.
Add the plain flour and cook stirring for 30 seconds. Combine the beef stock powder and hot water, then add to the pan with the Worcestershire sauce. Bring to a boil then reduce the heat to medium and simmer for 10 minutes or until sauce has thickened slightly. This would be a good time to slice the potatoes. Stir in the baby spinach and season to taste with salt and pepper.
Transfer the mince mixture to individual ovenproof ramekins or an appropriate-sized baking dish. No need to grease it! Top the mince mixture with the potato slices overlapping slightly. Sprinkle with Cheddar cheese and cook for 20 minutes in the oven or until the cheese is golden and the potatoes are tender.
Serve in individual ramekins or divide the pie between plates and garnish with the parsley.
