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Serves 4
A homemade cottage pie is a wonderful example of how the combination of a few simple ingredients and a little time can produce a dish that is both nutritious, delicious and cost effective.
SUPPORTING POSITIVE AGEING FACT
The cottage pie originated in 1790’s England. It is thought to have been created as an appetising way of using leftover roasted meat, and has stood the test of time, remaining as popular today as it was in the years past.
This recipe’s main ingredient is beef mince. Red mince is the richest dietary source of iron and an exceptional source of protein, both of which are ideal in maintaining skin health and wound healing.
Incorporating onion, garlic semi-dried tomato and balsamic vinegar greatly enhances the dish’s flavour which is crucial in ensuring enjoyment and maximising nutrition.
INGREDIENTS
- 40ml Vegetable Oil
- 150gm Spanish Onion- peel, halve and finely dice.
- 1 Garlic Clove- peel and finely chop.
- 25gm Semi-Dried Tomatoes- drain, and finely chop.
- 700gm Beef Mince
- 50ml Balsamic Vinegar
- 500gm Crushed Tomatoes
- 250ml Chicken Stock
- 100ml Tomato Sauce
- 1.3kg Medium Sized Washed Potatoes- peel, and cut into a 2cm dice.
- 45gm Unsalted Butter- melt.
- 80ml Full Cream Milk- warm.
- To Taste- Sea Salt and Freshly Ground Black Pepper
METHOD
- Pre-heat an oven to a moderate temperature- 180°C.
- Over a moderate heat, in a saucepan add the oil, onion and garlic and saute stirring regularly until the onion has softened, then add the semi-dried tomatoes and continue to saute for a further minute.
- Add the beef mince, and saute until it has broken up and is well browned on all sides.
- Add the balsamic vinegar, crushed tomatoes, chicken stock and tomato sauce, and thoroughly combine with the beef mince.
- Bring the mixture up to the boil, then reduce the heat and allow to simmer gently for 45 minutes or until the beef is tender and the sauce has reduced and thickened to a consistency that coats the back of a spoon. Season to taste, and remove the saucepan from heat and allow the mixture to cool to room temperature.
- Once cool, evenly place the beef mixture into a baking dish to a depth of 2 1⁄2 cm. Smooth the surface of the mixture with the back of a spoon. Cover the dish with cling-wrap and place into a refrigerator for 2 hours to allow the beef to firm up.
- Over a moderate heat, in a saucepan add the potatoes, generously cover with cold water and bring up to the boil. Then reduce the heat and allow the potatoes to simmer gently for 25 minutes or until they are tender and beginning to fall apart. Then remove the sauce pan from the heat and drain well. Stand to one side for 10 minutes to allow any excess moisture to evaporate.
- Place the potatoes into a mixing bowl, add the butter and milk and mash to a smooth consistency, then season to taste.
- Evenly top the beef mixture with a 1 1⁄2 cm layer of mash potato, then place the prepared cottage pie into the oven and bake for 25 minutes or until the beef mixture is heated through and the potato is light golden brown in colour, then carefully remove from the oven.
TO SERVE
Serve the cottage pie at the table with the possible addition of some minted peas, tender baby carrots or a light garden salad.
