Michael and Rachel's

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Cottage Pie with Cheesy Crumb

Updated: 25 Oct 2015

Ingredients

  • Olive oil
  • 1 onion
  • 2 carrots, diced (or mixed pack carrot and swede)
  • 1 beef stock cube
  • 1 heaped tbsp gravy powder
  • Salt, pepper
  • 500g lean beef mince
  • 1 tsp parsley
  • 1 tsp marmite
  • 1 tbsp tomato puree
  • 1kg potatoes (at least)
  • 4 tbsp milk
  • 25g cheddar cheese

  • 100g peas

  • 25g breadcrumbs + 25g extra cheese

Method

  1. Heat the oil and cook the onion and carrot for 5 minutes. Add the beef and brown. Break up using the back of a wooden spoon.
  2. Add the salt, pepper, parsley, tomato chutney, and marmite. Stir through.
  3. Mix the stock cube with the gravy powder and 400ml water. Add to the veg and leave to simmer.
  4. Meanwhile peel the potatoes and boil vigorously in salted water. Mash with the milk, a little butter, and the cheese.
  5. Stir the peas into the mince then transfer to a heatproof dish and smooth. Spoon over the mashed potatoes and fluff up the top with a fork. Scatter over the cheese / breadcrumb mix and bake for about 15 minutes in a hot oven until golden.