COTTAGE PIE
FOR THE MASHED POTATOES:
- 2 kilo red potatoes, peeled cut into 2 inch cubes
- 1 Tbsp kosher salt
- 1 cup mayonnaise
- 1/4 cup onion soup mix
- 2 Tbsp olive oil
FOR THE MEAT:
- 1 large yellow onion, diced
- 2 Tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 1 tsp black pepper
- 1.5 kilo (3.3 lbs) ground meat
- 5 cloves garlic, minced
- 3 Tbsp tomato paste
- 1/4 c dry red wine
- 1 (15oz) can tomato sauce
- 1/2 can of water (refill empty can of sauce half way!)
- 1/4 c fish free Worcestershire sauce
- 1&1/2 cup frozen tiny peas
Cooking steps
Step 1
Place potatoes and salt in a pot. Fill with cold water to cover potatoes. Places on stove, bring to a boil and cook for 20-25 minutes (uncovered) until potatoes are fork tender. Drain. Return to the pot (so you don’t get a bowl dirty!) and mash or add potatoes to ricer (best texture!) and rice right into the pot. Add mayo, osm + oil. Mix to combine. Set aside.
Step 2
Set a large oven proof pan (or you can strange to baking dish after) over medium high heat. Add 1 tbsp oil, onions + 1/2 tsp salt. Cook for 10 min mixing often. Push onions to the side, Add remaining oil, meat, remaining salt and pepper. Break meat up and cook until cooked through (abt 10 min). Add garlic and tomato paste. Mix and cook for 3 min. Pour in red wine and mix. Cook for 2 min to reduce. Add in remaining ingredients (except the peas!) Stir. Bring to a boil, reduce heat to low, cover and simmer for 1-2 hours.
Step 3
Preheat oven to 180°c (350°f). Remove meat from stove and add in peas. Stir. Gently add mashed potatoes over the top (you can transfer meat to a greased large baking dish if your pan is not oven proof!) Use the back of a spoon to softly smooth out. Place pan on baking sheet to collect any spillage, place in the oven and cook for 1 hour. Serve hot and enjoy!
