Cheesy Cottage Pie

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August 1, 2017 by marksetchfield

PIEServes 4-6, prep time 25 minutes, cooking time 45-50 minutes

1 tbsp of olive oil
1 tbsp of I chopped onion
500g  of minced beef
1 garlic clove chopped
1 beef stock cube
3 tbsp of tomato puree
1 can of diced tomatoes
3 tbsp of mixed dried herbs, keeping some to top
1 tbsp of Worcester sauce
3 medium potatoes thinly sliced
4 handfuls of mozzarella cheese

Preheat the over to 180 degrees. Heat the oil in a pan, add the onions and garlic salt stir until the onions soften. Add the minced beef and stock cube, stir until the meat starts to brown. Add the Worcester sauce; dried herbs chopped tomatoes and tomato puree. Reduce the heat and simmer for 30 minutes, stirring occasionally. Using a mandolin or sharp knife, thinly slice the potatoes and then rinse in cold water. Remove the pan from the heat and allow to cool. Pour the cooked beef into a large oven proof dish, even out. Place the potato slices around the edge of the dish, overlapping, working your way into the centre, there should be around three layers. Add a layer of cheese; and season with pepper and dried mixed herbs.  Bake in the oven for 45-50 minutes, until the cheese is crispy and golden. Bake in the oven for 1 hour until the cheese turns golden and crispy. Allow to cool for five minutes then serve.

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