Clarks Delicious Recipes

HOW TO MAKE THIS RECIPE

To Serve

• Green peas, steamed or boiled. 
• Preheat the oven to 190°C.

Beef

• Heat a dash of oil in a large heavy-based saucepan over medium-high heat. Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove and set aside.
• Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft.  Increase heat and add carrot and celery and cook for a further 5 minutes. Pour in the wine if using, and bring to the boil. Return beef mince to the saucepan with tomatoes, tomato paste and stock. Season as required.
• Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated. Stir through the chopped herbs.

Topping 

• Boil potatoes in lightly salted water until tender. Drain and dry over the heat then mash or pass through a mouli or potato ricer. Using a wooden spoon, beat in the milk and butter. Stir through the cheese.
• Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika. Place in the oven and cook for 30 minutes until hot and bubbling.
• Serve cottage pie with green peas.

To assemble

• Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika. Place in the oven and cook for 30 minutes until hot and bubbling.
• Serve cottage pie with green peas.

To serve

• Serve cottage pie with green peas.