Go Back
Print
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.