Cottage Pie with cheesy carrot potato mash
Cottage Pie with cheesy carrot potato mash

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cottage pie with cheesy carrot potato mash. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cottage Pie with cheesy carrot potato mash is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Cottage Pie with cheesy carrot potato mash is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have cottage pie with cheesy carrot potato mash using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cottage Pie with cheesy carrot potato mash:
  1. Get 15 ml olive oil
  2. Take 500 grams extra-lean minced beef
  3. Get 1 clove garlic, peeled and crushed
  4. Make ready 1 large onion, peeled and chopped
  5. Make ready 2 medium carrots, peeled and diced
  6. Prepare 2 stick celery, sliced
  7. Take 2 tbsp plain flour
  8. Take 400 ml beef stock
  9. Get 100 ml red wine
  10. Get 1 tsp worcestershire sauce
  11. Get 1 tbsp tomato puree
  12. Prepare 2 tsp chopped parsley
  13. Prepare salt and freshly ground black pepper
  14. Get For the mash
  15. Take 6 large potatoes, peeled and cut into chunks
  16. Prepare 2 medium carrots, peeled and cut into chunks
  17. Make ready 100 grams butter
  18. Make ready 100 ml milk
  19. Take 200 grams cheddar cheese, created
  20. Get salt
Instructions to make Cottage Pie with cheesy carrot potato mash:
  1. Preheat oven to 190°C
  2. Heat a large non-stick frying pan and add the olive oil and extra-lean minced beef. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min.
  3. Add the beef stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid.
  4. Add the parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid.
  5. Spoon the mince into a large, shallow, creased oven dish.
  6. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side.
  7. Top with the carrot and potato mash, smoothing the surface. Or pipe it on.
  8. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes well with a side dish of peas.

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