In partnership with Mainland
Cottage pie is the ultimate winter warmer. Make it even better, with this delicious cheese and onion mash.
Prep time – 15 mins
Cooking time – 55 mins
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Serves 2
Ingredients:
Cottage pie filling
| ½ Tbsp | olive oil |
| ½ | onion chopped |
| 1 | clove of garlic crushed |
| 275g | beef mince |
| ½ | stalk celery stalk finely chopped |
| 1 | carrots chopped |
| 1 Tbsp | tomato paste |
| ½ Tbsp | worcestershire sauce |
| ½ cup | beef stock |
| 100g | spinach chopped |
Cheesy onion mash
| 400g | agria potatoes |
| ¼ | onion grated |
| ½ cup | Mainland grated tasty cheese |
| 2 Tbsp | milk |
| 1 Tbsp | butter |
Method:
- Heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-5 minutes.
- Add the mince to the pan and cook until browned, breaking it up into small pieces as it cooks.
- Add the celery, carrots, tomato paste, Worcestershire sauce, beef stock and spinach to the pan. Season with salt and pepper, then bring to a simmer and cook for about 20 minutes until the sauce has thickened (see Chef’s tip)
- While the filling is cooking, make the mash. Boil the potatoes and onion in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- Mash the potatoes and onion with the cheddar cheese, milk, and butter until smooth and creamy. Season with salt and pepper to taste.
- Heat the oven to 180°C.
- Pour the filling into a lasagne style baking dish, spreading it out evenly. Top with the cheesy onion mash, spreading it out in an even layer over the filling.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
- Let the cottage pie cool for a few minutes before serving.
Chef’s tips
If you want to thicken the sauce surrounding the mince mix 2 tbsp of plain flour with 1/4 cup cold water or stock and add to the mince. Allow to bubble and then add a little more liquid if needed.
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The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell
