A filling cottage pie with a beef and tomato ragu sauce topped with a layer of potato mash.
- 1/2 medium onion (approx 185g each), finely chopped
- 1 medium carrot (approx 125g), peeled and coarsely chopped
- 2 small baking potatoes (approx 250g each), peeled and diced
- 200g of value tinned chopped tomatoes
- half a 400-500g pack of value minced beef
- 60ml of milk
- 200ml vegetable stock, prepared according to the packet instructions
- 1 tbsp vegetable oil
- 2 tsp dried mixed herbs
- 1 clove of garlic, finely chopped
- 2 tsp tomato puree
- 2 tsp margarine/butter
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 60 mins
- Oven temp: 200c
- Price per person: £0.89
- Store cupboard: Basic
- Calories per serving: 664
- 5-a-day per serving: 1.5
- Print Recipe
- Preheat the oven. Heat the oil in a saucepan and cook the mince for 5-6 minutes, or until browned. Remove from the pan and set aside.
- Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the carrot and fry for a further 5 minutes.
- Return the mince to the pan and add the mixed herbs, stock, tinned tomatoes, and tomato purée. Bring to the boil and simmer for 15 minutes, or until the sauce develops a thicker consistency.
- While the sauce simmers, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
- Transfer the beef mixture to a greased ovenproof dish, and evenly spoon over the mashed potato. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Cook in the oven for 30 minutes, or until the mash is evenly golden. Serve immediately.
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