Cottage Pie
Heart and comforting. A delicious baked that is sure to impress.
Pie Filling
- 1 kg Lamb Mince
- 1 Bag Peas, Carrots & Corn
- 1 Whole Onion (- Diced)
- 2 Tbsp Gravy Powder (- Dissolved)
- 3 Tbsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Oregano
- Salt & Pepper
- 1 Pack Frozen Short Crust Pastry
Mash Potato
- 5 Whole Potatoes
- 1 Cup Milk
- 1 Knob Butter
- 1 Tbsp Vegeta Gourmet Stock
- Pepper (- To Taste)
Potato Mash
Peel and place the potatoes in a saucepan filled with water and bring to a boil.
Pie Filling
Heat a little oil in a skillet and add the lamb mince. Break it apart and add onion. Mix through till the onions are translucent.
Add some vegetables and mix through till cooked.
Once the vegetables have cooked through add the dried herbs and seasonings. Then add the Worcestershire sauce and tomato paste.
Dissolve the gravy into hot water and add to the meat mix. Allow to simmer on low.
Potato Mash
Mash the potatoes, adding a little milk and butter. Season with the vegeta stock and pepper to taste. Keep stirring till the consistency is silky smooth.
Pie Base
Cut up the pastry into squares and lay into a pie dish.
Pie Filling
Add some meat mix topped with mash potato.
Place in oven at 180°C (356°F) for 30 mins or until it has cooked through.
