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Ingredients
| 2 tbsp tbsp | Butter Butter | |
| 1 large large | Onions Onion | |
| 2 large large | Carrots Carrot | |
| 1 large large | Bay Leaf Bay Leaf | |
| 3 sprigs sprig | Thyme Thyme | |
| 2 tbsp tbsp | Parsley Parsley | |
| 675 g g | Beef Mince Beef Mince | |
| 1 tbsp tbsp | Flour Flour | |
| 2 tbsp tbsp | Tomato Ketchup Tomato Ketchup | |
| 1 tbsp tbsp | Worcestershire Sauce Worcestershire Sauce | |
| Salt Salt | ||
| 2 sticks stick | Celery Celery | |
| 900 g g | Potato Potato | |
| 150 ml ml | Milk Milk | |
| 1 pinches pinch | Nutmeg
Nutmeg (optional) | |
| 1 handfuls handful | Cheddar
Cheddar (or cheese of your choice) |
Add ingredients to existing shopping list or create new one
+ Create new shopping listAdrian and Mary - Mary's Cottage Pie
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Method
- In a large pot heat the butter, a drop of oil, and add your veg. Fry gently until lightly browned.
- Remove on to plate, reheat the pot, add the remaining butter and add INISVALE mince. Brown for several minutes.
- Return the veg. to the pot with the INISVALE mince, and mix well together, sprinkling flour over.
- Add your herbs with a little water, ketchup and Worcestershire. Season to taste with salt & pepper.
- If your mix dries out during cooking, add a little water. It should be moist and thick.
- Heat the oven to 180C / Gas 5.
- Mash potatoes with milk and butter.
- Put meat into pie dish, top with your potatoes and sprinkle with cheese.
- Bake for 30 - 40 Min
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