I created this tonite after trawling online for a recipe on Cottage Pie. I guess we know that Shepherds Pie has lamb while Cottage Pie has beef, right?
Anyhow, we just loved it - I did some tweaking in the recipe which came from numerous sources online.
From Food Box
2 small onions, finely chopped
6 small carrots, chopped
4 med potatoes, peeled and cut
1 large orange sweet potato, peeled and cut
handful of mushrooms, chopped
1 beef stock cube in 1 cup hot water
salt & pepper
1 small satchel of tomato paste
pinch of cinnamon
pinch of oregano
500g beef mince (ground beef)
1 teaspoon of garlic
1 tablespoon of Worcestershire sauce
1 teaspoon of Djion mustard
cheese (I used parmesan)
Frozen peas (I used about a cup)
Potatoes and sweet potato in pot and bring to boil.
Heat oil in pan and saute in onion, carrot, mushrooms and garlic till all are soft.
Add mince and brown it.
Pour in stock, worcestershire sauce, tomato paste, cinnamon, and oregano.
Stir and add frozen peas, salt and pepper to taste.
Stir until all are combined.
Leave it simmer until the potato mash is done.
Mash both potatoes in until all blended.
Add warmed milk (I used less than 1/4 cup) and beat till smooth.
Add dollops of butter (to taste) and djion mustard.
Stir to combine.
Spray olive oil in casserole dish.
Pour in the mince mix and level it.
Put potato mash on top, do section by section so all are covered evenly.
Sprinkle cheese on top and add a couple of butter dollops.
Bake for half hour (30 mins) at 200 degrees C.
Serve and eat!