Cottage Pie Recipe

Recipe

Two Medium Onions Roughly chopped
500g 1lb 2oz Mince (Ground Beef)
1 or 2 cloves of Garlic, Optional
5ml 1 tspn dried mixed herbs
One large carrot, grated.
600g 1lb 4oz floury potatoes
A knob of butter
145ml ¼ pint Milk
Salt & Pepper

Method

Chop a couple of onions and cover the bottom of a thick based pan, set over a low heat. A simmering setting.
Crumble the mince (ground beef) over the onions.
Place the garlic on top of the mince.
Sprinkle the dried herbs over the mince, do not stir and cover the pan with a lid.
After fifteen to twenty minutes give the mince a stir. The meat at the base of the pan will be starting to cook and releasing its fat. Cover and continue cooking for 15 to 20 minutes
Drain the mince through a colander, reserving the cooking liquids. If the cooking liquids are stored in the fridge, the fat will solidify and can be removed leaving the stock behind for use latter.
Peel and cut the potatoes into even sized pieces and boil until cooked and soft.
Add the grated carrot to the mince and half fill a baking dish.
Mash the potatoes adding the milk and butter. Add salt to the mash.
Season the mince with salt and pepper, and cover the mince with the mashed potato.
Into a pre heated oven at 130°C/250°F/Gas mark ½ and cook for one hour. This slow cooking will release the moisture from the carrot and slow cook the meat breaking down the tougher parts of the meat too.
Finish off by grilling the top for 5 to 10 minutes until golden brown.