Cottage & Shepherd's Pie 

Ingredients

• 1 kg of ground beef or lamb

• 1 x large onion - diced

• 1 x 400g tinned crushed tomatoes

• 2 x medium carrots - diced

• 2 x celery sticks - diced

• 2 x garlic cloves - crushed

• 1L of beef stock - liquid or 2 cubes dissolved in 1 L of water

• 3 TBS plain flour

• 3-4 x medium potatoes - diced, boiled, and mashed

• ½ cup reduced fat milk - heated

• 1 TBS butter - room temp

• 100g edam cheese - grated

• Salt & pepper - to taste

Method

1. In a large pot add some water, salt (to taste) and the potatoes. Boil until soft - use a fork, if it breaks, that’s it.

2. Pre-heat the oven at 180.

3. While the potatoes are boiling, in a separate large pot on med-high heat, add 1 tsp of oil and onions. Saute onions for 1-2 mins.

4. Add chosen meat, brown, and pour into a heat-proof dish.

5. In the same pot, add chopped carrots and celery, and crushed garlic. Cook until transparent.

6. Add stock and plain flour. Combine until the flour has dissolved.

7. Add meat back in and cook for 2-3 mins, then turn the heat down, add the lid and simmer for 8-10 minutes. 

8. While the meat is simmering, mash the potatoes with the heated milk and butter until smooth. Keep to the side.

9. Pour the meat mix into the heat-proof dish you used earlier. Pour the mash over top of the meat mix, even it out if you need to.

10. Add grated cheese on top, switch oven to grill and 200 and broil for 5mins until the top is golden brown.

11. Serve with fresh or steamed veges - depending on the weather and mood!