- Cottage pie
Ingredients: Sauce mix:
- Olive oil
- 2 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 750g minced beef
- 40g plain flour
- 55g tomato paste or tomato sauce
- 500 ml beef stock
- 125ml red wine or water
- 1 beef tock crumbled up
- 2 tbsp Worcestershire sauce
- 1 tsp dried herbs
- salt and pepper to taste
Mash mix:
- 1.2 kg potatoes
- 165ml oat milk/milk of choice
- 30g vegan butter
- Handful of grated vegan cheese
Method:
Sauce mix:
- Heat oil in a large pan , add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3-5minutes till soft and sweet.
- Turn up heat, add beef and cook until browned.
- Add flour and mix in, add tomato paste, stock liquid, red wine or water, crumbled cube, Worcestershire sauce, herbs, salt and pepper.
- Bring mixture to a boil, then reduce to a simmer for about 30 minutes, stirring occasionally, it will reduce to a thick gravy consistency, taste and add more salt or pepper if needed.
- Transfer to a pie dish or any ovenproof dish.
Mash:
- Preheat oven 180 degrees
- Cook potatoes in boiling water for 20-25 minutes or until soft. Drain then return to pot on turned off stove to allow steam dry for 30 seconds or so.
- Add butter, mash until melted then add milk and salt until smooth.
- Spread onto pie, top with vegan cheese if wanted.
- Bake for 15-20 minutes
- Serve and enjoy