Cottage Pie topped with mature cheddar Cheese - Comfort eating at it's very best for those chilly blustery nights.
Pre-heat the oven to gas mark 6, 180ºC.
Place the oil into a medium saucepan over a moderately high heat.
Add the chopped onion, seasoning, oxo & tomato puree. Mix well & cook for 2 minutes.
Add the raw beef, mix well & cook for a further 10 minutes.
Add the flour, mix well & then add the chopped tomatoes.
Add the frozen mixed vegetables (optional). The mixture will become a thickened sauce. Transfer to a small ovenproof dish.
Separately, boil the peeled potatoes in a small saucepan and when cooked, drain using a colander. Transfer the potatoes back into the saucepan, add a knob of butter & mash with a masher or fork.
Spread the potato over the meat mixture, sprinkle over the grated cheddar cheese & place in the oven for 20-25 minutes.
Ingredients
Directions
Pre-heat the oven to gas mark 6, 180ºC.
Place the oil into a medium saucepan over a moderately high heat.
Add the chopped onion, seasoning, oxo & tomato puree. Mix well & cook for 2 minutes.
Add the raw beef, mix well & cook for a further 10 minutes.
Add the flour, mix well & then add the chopped tomatoes.
Add the frozen mixed vegetables (optional). The mixture will become a thickened sauce. Transfer to a small ovenproof dish.
Separately, boil the peeled potatoes in a small saucepan and when cooked, drain using a colander. Transfer the potatoes back into the saucepan, add a knob of butter & mash with a masher or fork.
Spread the potato over the meat mixture, sprinkle over the grated cheddar cheese & place in the oven for 20-25 minutes.