Recipe Book

Sliced Potato Cottage Pie

Updated: 19 Aug 2015

Ingredients

• 1 tbsp butter
• 1 onion
• 2 carrots
• 1 tbsp tomato puree
• 250g beef
• Salt, pepper
• 2 tsp fresh thyme leaves
• 300ml dark porter beer
• 1 tbsp plain flour, heaped
• 1 stock cube dissolved in 300ml water
• Frozen peas
• 1 baking potato

Method

1. Heat the butter in a frying pan; add the onion then the carrots and saute until starting to turn golden. Add 1 tbsp tomato purree, salt, pepper, and the beef. Cook until browned; break up using a wooden spoon.
2. Add the fresh thyme then the porter ale and boil for a few minutes. Sprinkle over the flour then stir until smooth and add the water. Simmer for about 10 minutes.
3. Slice the baking potato thinly and melt a further 2 tbsp of butter.
4. Stir through the peas then remove from the heat and pour into an ovenproof dish. Spread the potatoes in a thin layer and brush with melted butter.
5. Bake in a hot oven (200c) for about 40 minutes. Serve with fresh vegetables.