Cooking Time 2hrs – Serves 6
Ingredients for the Cottage Pie
1 large red onion
1/2 punnet button mushrooms
3 whole mushrooms
2 chopped tomatoes
3 chopped carrots
1 cup peas
500g regular mince
2 cloves of fresh garlic
1 1/2 cups cheddar & gouda cheese mixed
1 packet Royco Cottage Pie mix
Pre heat the Oven
Pre heat the oven to 180 degrees celsius.
Boil the peas and carrots in a pot. Drain the water once cooked and place to the side.
Cut the potatoes into big chunks and boil them until cooked. Drain the water and place to the side.
The Mince Mixture
Heat up olive oil in a medium sized pot and add the red onions. Stir continuously until they become soft. Add the garlic and stir furthermore. Add in a few blocks of butter and reduce the heat.
Next, add in the mushrooms, mixed herbs and a pinch of salt and give it a good stir.
Next add in the mince meat and season with salt and pepper. Add in the fresh thyme. Allow to simmer in its own juices for approximately 5min.
Once the mince meat has started to change colour, add in the mixed vegetables and sprinkle the Royco Cottage Pie spice over the mix. Add the can of tomato and onion mix. Give it a good stir to make sure all is combined. Allow to simmer for roughly 5min.
While the potatoes are still hot, add in a good few blocks of butter and 1tsp baking powder. The baking powder allows for a fluffy mash as we don’t want it to be too runny. Mash it all up until all the lumps are out.
Assembling the Dish
Add the mince mixture to the bottom of the dish. Starting in the middle, add scoops of mash. You want quite a thick ratio of mash on top. Flatten the mash and make sure there aren’t any gaps on the side.
Place the dish in the pre heated oven for 10-15 min.
After 10-15min remove from the oven and sprinkle the cheese on top. Put the oven on grill for a further 5-10min.