Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 6
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low fat
Course: Lunch, Main
Favourite flavours: Beef, Cakes/baking

Cottage pie

INGREDIENTS

1 tablespoon oil
2 onions, chopped
2 garlic cloves, crushed
750g beef mince
¼ cup (35g) flour
2 cups (500ml) beef stock
1/3 cup (90g) tomato paste
1 tablespoon worcestershire sauce
2 tomatoes, sliced
salad, to serve

Potato topping
500g potatoes, peeled, chopped
45g butter
¼ cup (60ml) hot milk

METHOD

1. Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned.

2. Stir in flour and cook for 1 minute. Remove from heat, add stock, tomato paste and worcestershire sauce. Bring to boil on medium heat and simmer for 5 minutes.

3. Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste.

4. Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Rough up surface of potato with a fork. Bake for 30 minutes, until top is golden. Serve with salad.