CHEF'S DELIGHT: Cottage Pie

Recipe by Paula Heatley

INGREDIENTS

2tbsp oil

2lbs mince beef

A large onion, diced

Two carrots, diced

One celery stick, diced

One clove of garlic, chopped

3tbsp plain flour

800 ml beef stick

2tbsp Worcestershire sauce & 2 bay leaves

For the mash

1.5 kg potatoes

25g butter

100ml milk

Salt & pepper

METHOD

Pre heat your oven to 200 degrees Celsius.

Heat some oil in a pan and fry off the mince until brown, then remove from the pan and set aside.

Put some more oil in the pan and add the carrots onions and celery and cook until soft then add the garlic, flour and purée and cook for another few minutes.

Add the mince back to the pan along with the Worcestershire sauce and bayleaves.

Bring to a simmer and cook for about 40 minutes, then remove the bayleaves.

To make the mash, boil the potatoes until soft.

Drain well and mash with the butter and milk season well.

Please the mince into an oven proof dish and top with the mash.

Then place in the oven for 25-30 minutes.

ABOUT THE CHEF

Paula Heatley is a mother of four, who loves to cook and bake for her family. She set up an Instagram page featuring her recipes to share with people.