Cheeky Cottage Pie
Serving: 6 – 8
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Directions
- 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
- Cut the potatoes into chunks and add fresh chopped rosemary or dried rosemary together with the milk.
- Using a potato masher, mash until mostly smooth and sprinkle with seasoning.
- Add to the top of the Cottage Pie and sprinkle with 5ml (1 tsp) of Parmesan cheese.
- Cook in the oven until the top is golden in colour Serve with carrot chips and pangrilled Brussel sprouts.
- Sauté the onion and garlic until translucent then add the mince and brown well.
- Add the remaining ingredients and allow to reduce over medium heat.
- 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.
Ingredients
- <h3>Rustic Smashed Potato Topping</h3>
- 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
- <h3>Other ingredients</h3>
- 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