Beef and Carrot Cottage Pie (Print version)
Ground beef, carrots and peas cook in a simple thickened gravy beneath a golden mashed potato topping.
# Ingredients:
Ingredients
01 -
800 g peeled potatoes
02 -
500 g ground beef
03 -
1 onion, diced
04 -
2 carrots, finely diced
05 -
150 g frozen peas
06 -
2 tbsp tomato paste
07 -
300 ml beef broth
08 -
1 tbsp plain flour
09 -
40 g butter
10 -
100 ml milk
11 -
½ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 200°C / 400°F. Cut potatoes into chunks and simmer in water for 15–20 minutes until tender. Drain and mash with butter, milk, half the salt and half the pepper.
02 -
Meanwhile, brown beef in a wide skillet over medium-high heat, breaking up lumps. Drain excess fat, leaving a little to cook the vegetables.
03 -
Add onion and carrots and cook 8–10 minutes until softened. Stir in tomato paste and flour for 1 minute.
04 -
Add broth gradually, stirring. Simmer 10 minutes until the carrots are tender and the sauce thickens. Stir in peas and remaining salt and pepper.
05 -
Transfer filling to a 20 × 25 cm baking dish. Spread mash gently over the top and roughen it with a fork. Bake 20–25 minutes until golden and the filling bubbles; check the center reaches 74°C / 165°F.
06 -
Rest 10 minutes before serving. The filling should be spoonable with thick gravy, not a watery pool under the mash.
07 -
Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.