29 April 2013

Cottage Pie with Horseradish Mash

Can't go wrong with a classic school night dinner with a little bit of a twist. Lovely meal that will feed quite a few people and leave plenty of leftovers for next day's lunch.

  • 1 tbsp oil
  • 1 large onion chopped
  • 2 medium carrots, chopped
  • 500-600g beef mince
  • 400g can tomatoes
  • 300ml oz beef stock
  • a couple of bay leaves
  • thyme (fresh or dried)
  • salt and freshly ground black pepper
  • 750g potatoes
  • 2 tbsp of horseradish (without an addition of lemon juice, if you can get any)
  • 3-4 tbsp of butter
  • a splash of milk
  1. Preheat the oven to 190C.
  2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
  3. Add the minced beef and cook for 3 minutes to brown.
  4. Add the tomatoes, beef stock, bay leaf and thyme.
  5. Cover and simmer for 30 minutes. Season to taste with salt and pepper.
  6. Meanwhile, to make the topping, boil the potatoes, drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
  7. Place the meat in an oven dish. Top with the mash and bake for 30 minutes until golden brown.

No comments:

Post a Comment