Cooked - Carrot-topped Cottage Pie easy mains

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Carrot-topped Cottage Pie easy mains

4.0

18.20 gm olive oil

1 brown onion, finely chopped

2 carrots, peeled, finely chopped

2 celery sticks, finely chopped

1kg pork and veal mince

40.00 ml plain flour

250ml (1 cup) Beef Style Liquid Stock

80ml (⅓ cup) red wine

48.80 gm Worcestershire sauce

44.40 gm tomato paste

2 dried bay leaves

150g (1 cup) frozen peas, thawed

1kg carrots, peeled, coarsely chopped

550g sweet potato, peeled, coarsely chopped

25g butter, melted

Chopped fresh continental parsley leaves, to serve

Preheat oven to 180C/160C fan forced.
Heat the oil in a frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring, for 5 minutes or until softened.
Add the mince and cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned.
Add the flour and cook, stirring, until well combined.
Add the stock, wine, Worcestershire sauce, tomato paste and bay leaves. Stir to combine. Cook, stirring occasionally, for 15 minutes or until the sauce thickens.
Stir in the peas. Season. Transfer to a 3L (12 cup) ovenproof dish.
Meanwhile, cook the carrots and sweet potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Mash until smooth. Season.
Spoon the mash over the mince mixture. Brush with melted butter. Bake for 25-30 minutes or until golden.
Sprinkle with parsley to serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇬🇧British

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 28 weeks ago

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