- 2 tbsp Olive oil
- 1 Large onion, chopped
- 2 Garlic cloves, crushed
- 2 Sprigs Rosemary
- 500g Beef mince
- 250ml Beef stock
- 1 tin Chopped tomatoes, blended in a food processor
- 2 tbsp Worcester sauce
- 3 tbsp tomato puree
- 1 tin Sliced carrots
- Salt and Pepper
- 500g Potatoes
Cooking in individual pots makes serving such an easy task. These cottage pies really take the stress out of dishing out food and trying to keep it warm, just lift the tray from the oven and pass it around the table. The cheese on top isn’t everybody’s cup-o-tea, but I think it’s a nice little extra.
- In a large frying pan, add the onions and fry over a medium heat for 2 minutes. Add the garlic and rosemary and continue to fry for an additional 2 minutes, stirring constantly to stop anything burning.
- Add the mince and fry until browned, again stirring constantly.
- Add the beef stock, blended tomatoes, worcester sauce and tomato puree. Bring to the boil, and reduce to simmer for 20 – 25 minutes, stirring constantly. Or until the sauce thickens and little remains.
Meanwhile, peel and chop the potatoes, place them in a pot and cover with water. Add a generous pinch of salt and place over a high heat to boil for 10 – 15 minutes. *Preheat oven to 200C*
Drain the potatoes, and mash them as you usually would. I use milk, and like to add a handful of grated cheese in at this stage. Set to one side.
- Place 4 – 6 smallish ovenproof dishes onto a baking tray and divide the meat filling between them. Top each with a nice helping of the mashed potato.
Sprinkle the remaining cheese on the top and bake for 25 – 30 minutes, or until they are golden and bubbling.
Tip: You’ll only need one beef stock cube to make the stock.