Christiana’s Cottage Pie!

christianas cottage pie

Christiana’s cottage pie is a definite for the cold, wet weather! If you want a tasty mid week meal, then you can’t go wrong with a cottage pie! You can add all sorts of vegetables if you have any leftovers. I sometimes use courgettes in mine. This should keep you warm and cheery! This recipe feeds two people, but of course you could double the amount and make it for more!

cottage pie

cottage pie

Tasty Cottage Pie 

You will need:

500g lean mince beef (or lamb if you prefer)

2 large diced onions

handful of peeled and diced potatoes, or peeled sweet potatoes

150g strong mature cheddar

cup of frozen peas

Gluten Free beef or lamb stock cube

500g carton of Pasata or tinned tomatoes

250ml milk or cream

50g butter

Method:

1.  Boil the mince in water (make sure water covers the mince)

2. Cook mince until most of the water has disappeared (as if by magic!)

3. Add the pasata and 1 and a 1/2 pints of beef stock and finely chopped onions

4. Cook for 40 mins until the meat is tender

5. Add the frozen peas (for the last 5 mins)

6. Add a pinch of salt and pepper

For the potatoes:

1. Boil potatoes until very soft.

2.Drain and mash with milk and butter.

3. Add half the grated cheese, add salt and pepper to taste.

and finally!

Layer the mince meat first in an oven proof dish. I normally use my grandmothers round stainless steel Tepsi (28 cm). You could use an oven proof dish depending on how many you are serving.

Add the potatoes to cover the mince meat and sprinkle on the grated cheese.

Cook for around 35 mins at 180°C until golden brown.

 Enjoy with a crispy salad! 

 Kali Orexi! 

Psst! You may want to see my other post on how to make a delicious hearty Fish Pie!

christianas cottage pie

christianas cottage pie

 

Cottage Pie

delicious cottage pie

Course Main Course
Author The Gluten Free Greek

Ingredients

For the mince sauce

  • 500 g lean mince beaf or lamb
  • 500 g pasata or tin of tomatoes
  • 2 large onions or 4 diced spring onions
  • 150 g strong mature cheese
  • 1 cup frozen peas
  • 4 peeled and diced carrots
  • 1 1/2 pints gluten free beef or lamb stock

For the potatoes

  • handful of potatoes can use sweet potatoes too
  • 250ml milk or cream
  • 50 g butter

Instructions

For the mince

  1. Bring water to the boil and add in the mince, leaveing to simmer gently

  2. simmer until the mince is soft

  3. add the tinned tomatoes or pasata and the beef stock

  4. cook on the low heat for around 40 mins

  5. add the frozen peas at the last 5 mins

  6. add a pinch of salt and pepper

For the potatoes

  1. peel and boil potatoes until soft

  2. drain and mash with milk and butter

  3. add half the grated cheese and add salt and pepper to taste

Oven

  1. Pre-heat oven to 180 °C

  2. place the mince into an ovenproof dish and cover with the mashed potato

  3. cook for around 35 mins at 180° C until golden brown.

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5 Comments

    • 10th January 2016 / 11:48 am

      Thankyou Stephen! 🙂

  1. MM Jaye
    11th January 2016 / 6:07 pm

    Mouthwatering! I’ll definitely try it!

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