cottage pie
Servings Prep Time
4people 10minutes
Cook Time
65minutes

Servings Prep Time
4people 10minutes
Cook Time
65minutes

Ingredients

Instructions
  1. Peel the potatoes, chop into 2 cm chunks and boil/steam until tender and almost falling apart (15-20 minutes).

  2. Meanwhile, heat 1 tablespoon of the olive oil in a heavy-bottomed pan and gently fry the red onion. Once it is soft and translucent, add the garlic and minced beef. Fry, stirring and chopping until it is all browned and there are no big lumps.

  3. Stir in the rice flour, then add the tomato purée, sumac, herbs, grated carrot and stock, and let it bubble gently all over until the potatoes are mashed and ready. Add more water if necessary, you don’t want it to dry out. Preheat your oven to 160C Fan/GM 5.

  4. Once the potatoes are cooked, mash, season with salt and pepper to taste, and then stir in 1 tablespoon of water, and the remaining tablespoon of olive oil. Keep to one side.

  5. Pour the beef mixture into the bottom of a oven-proof dish. Top with the mashed potato and cook in the oven for 45 minutes, until golden brown on top and bubbling gently around the edges.

Recipe Notes

Eat Once: Cook Twice

Freezes brilliantly.  Double the recipe to prepare two up to the stage just before you would bake it in the oven, and freeze one.  Defrost thoroughly then cook as instructed for 45 minutes, making sure it is hot and bubbling before serving.