Cottage Pie

Serves 6 – 8

Oven 200 Celsius

2 Tbsp Olive oil

2 Large Onions, chopped

750g Minced Beef

2 Beef Stock Cubes

500ml Boiling water

3 Large carrots, halved and sliced

1 1/2 Cups frozen peas

3 tsp Cornflour

1/3 cup Water

1. Heat oil and butter and add the onions. Fry until softened and lightly browned.

2. Add the mince and stir until meat is broken into bits and browned (about 5 minutes)

3. Add the stock cubes and water, turn up the heat and reduce.

4. After about 40 minutes, add the carrots and stir them into the mince.

5. After a further 20 minutes, add the peas, stir through the mixture, boil for another 10 – 15 minutes.

6. Mix the cornflour with the 1/3 cup of water and add to the mince mix.

7. Place into an ovenproof dish.

For the Topping:

6 Medium potatoes

2 Tbsp butter

2/3 Cup cream

1 Egg yolk

1/4 tsp Nutmeg

1/4 tsp Salt

1/4 tsp White pepper

1/2 tsp Baking powder

1. Peel, cut and boil the potatoes until cooked.

2. Mash the cooked potatoes with the rest of the ingredients.

3. Spread over the mince filling.

To finish:

Bake in the oven for 15 – 20 minutes, if you would like a little more colour on top, stick the grill on for 2 or 3 minutes.