Cheeky Cottage Pie

Serving: 6 – 8

Ingredients

  • Rustic Smashed Potato Topping

  • 3 large potatoes

  • handful of fresh Rosemary or 10ml (2 tsp) dried Rosemary

  • 125 ml (½ cup) low fat milk

  • Pinch of salt and ground black pepper

  • 5 ml (1 tsp) Parmesan cheese

  • Other ingredients

  • 1 medium onion

  • 2 garlic cloves

  • 500 g lean, mince

  • 100 g (½ punnet) baby marrows, grated

  • 1 medium carrot, grated

  • 1 g tin tomato and onion mix

  • 1 packet tomato paste

  • 60 ml (¼ cup) red wine

  • bunch fresh basil or oregano

Directions

  1. Put the whole, unpeeled potatoes in a large pot and add enough water to cover. Cover with a lid and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced, about 25 to 30 minutes. Preheat the oven to 180 degrees

  2. Cut the potatoes into chunks and add fresh chopped rosemary or dried rosemary together with the milk.

  3. Using a potato masher, mash until mostly smooth and sprinkle with seasoning.

  4. Add to the top of the Cottage Pie and sprinkle with 5ml (1 tsp) of Parmesan cheese.

  5. Cook in the oven until the top is golden in colour Serve with carrot chips and pangrilled Brussel sprouts.

  6. Sauté the onion and garlic until translucent then add the mince and brown well.

  7. Add the remaining ingredients and allow to reduce over medium heat.

  8. Place the mince into an ovenproof dish, top with the mashed potatoes and bake until golden, for about 20 – 25 minutes. Serve with some steamed green beans and enjoy.