Cottage pie
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 2 tablespoons no added salt tomato paste
- 500g extra lean beef mince
- 800g can no added salt diced tomatoes
- 2 teaspoons dried oregano
- 1 salt reduced vegetable stock cube, crumbled
- 1/2 cup water
- Cracked black pepper, to taste
- 400g green beans, trimmed and steamed, to serve
- 700g brushed potatoes, peeled and chopped
- 1/2 cup reduced fat milk
- 2 teaspoons olive oil
- To make the meat sauce, heat the oil in a large, deep frying pan.
- Add onion, garlic, carrot and celery and cook over a medium-high heat, stirring often for 8 minutes, until vegetables soften slightly.
- Add tomato paste. Cook, stirring for 2 minutes. Increase heat to high, add the mince and cook, stirring with a wooden spoon to break it up for 5 minutes, or until the mince changes colour.
- Stir in the tomatoes, oregano, stock cube and water. Season with pepper and bring to the boil.
- Reduce heat to medium-low, cover and simmer, stirring occasionally for 20 minutes.
- Remove the lid and simmer uncovered a further 5-10 minutes, or until sauce has reduced and thickened. Taste and season with more pepper, if needed.
- For the potato mash, place potatoes in a saucepan, cover with cold water. Cover with lid and bring to the boil.
- Reduce heat and gently boil for 15 minutes or until tender.
- Drain well then return to the hot pan. Mash well. Add milk and beat until smooth. Season with pepper.
- Preheat oven to 220C (200C fan-forced).
- Spoon the meat sauce into one, 6-cup capacity ovenproof dish, or four 1 1/2 - cup capacity ovenproof dishes. Top with mashed potato. Brush with olive oil.
- Bake for 20-30 minutes or until piping hot. Serve with steamed beans.
Cottage pie Image: Ben Dearnley Photography
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