Beef and Vegetable Cottage Pie
Ingredients
- 500 g beef mince
- 800 g floury potatoes
- 200 g carrots
- 1 onion
- 1 beef stock cube
- 1 tbsp Worcestershire sauce
- 40 g butter
- 100 ml milk
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 29.9 g
- Carbohydrate
- 41 g
- of which sugars
- 8.6 g
- Fat
- 29.6 g
- of which saturates
- 14.1 g
- Fibre
- 6.4 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil in salted water for 15–20 minutes until tender. Drain, mash with the butter and milk, and season well.
- 2
Meanwhile, dice the onion and carrots. Fry the onion in a little oil for 5 minutes, then add the carrots and cook for 3 more minutes.
- 3
Add the beef mince and fry until browned. Dissolve the stock cube in 300ml boiling water, then add to the pan along with the Worcestershire sauce.
- 4
Simmer for 15 minutes until the sauce has reduced. Preheat the oven to 200°C/180°C fan.
- 5
Transfer the mince to an ovenproof dish, top with the mashed potato and rough up the surface with a fork. Bake for 20 minutes until golden on top.
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