Beef Mince Cottage Pie

Ingredients

Beef Filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 750 g lean beef mince
• 1 tbsp BlixSam Steakhouse
• 2 tsp BlixSam Garlic Melt
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 250 ml beef stock
• 1 cup frozen mixed vegetables
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Mashed Potato Topping

• 1 kg potatoes, peeled and chopped
• 2 tbsp butter
• 125 ml fresh cream
• 1 cup grated mature cheddar cheese
• Salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 190°C and lightly grease a large baking dish.
2. Boil the potatoes in salted water until tender. Drain, then mash with the butter, fresh cream, salt and black pepper until smooth.
3. Heat the olive oil in a large frying pan over medium-high heat.
4. Fry the onion until softened, then add the garlic and cook for 1 minute.
5. Add the beef mince and cook until browned, breaking it up with a spoon.
6. Sprinkle over the BlixSam Steakhouse and BlixSam Garlic Melt, allowing the spices to bloom in the oil for maximum flavour.
7. Stir in the tomato paste, chopped tomatoes, beef stock and frozen mixed vegetables. Simmer for 10–15 minutes until slightly thickened.
8. Stir in the chopped parsley and season to taste.
9. Spoon the beef mixture into the prepared baking dish.
10. Spread the mashed potatoes evenly over the mince and sprinkle with the grated cheddar cheese.
11. Bake for 20–25 minutes, until golden brown and bubbling.
12. Allow to stand for 5 minutes before serving.

Serving Suggestion