Ingredients
Serves: 6
- Olive oil
- 2 carrots, finely chopped
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 450g minced beef
- 2 tbsp tomato puree
- 200ml beef stock
- 400g tinned tomato
- 1 tbsp mixed fresh herbs
- 6 potatoes, cut into chunks
- 3-4 tbsp milk
- 2 egg yolks
- 100g smoked cheddar
- Salt and pepper
Method
- Heat a little olive oil in a large sauté pan and sauté the carrot, onion, and garlic for 3–5 minutes, until caramelised.
- Remove from the pan into a small side plate.
- Place the sauté pan back on the heat with an extra drizzle of oil over high heat.
- Add the minced beef, mix thoroughly, and cook for 2-3 minutes or until browned.
- Season well with salt and pepper.
- Stir in the tomato puree, stock, tin of tomato, dry mixed herbs, and the coloured vegetables. Cook gently, for a further 10-15 minutes, covered with a lid over medium / low heat. Check the seasoning.
- Preheat the oven to 190˚C.
- In the meantime, place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened.
- Strain the potatoes into a large colander and return to the saucepan with enough butter, and the milk. Mash the potatoes until smooth, checking the seasoning. Stir in the egg yolk, cheddar and set aside.
- Divide the beef mixture into individual ovenproof dish and spoon the mashed potatoes over.
- Roast the cottage pies into the oven for 20 minutes, until bubbling hot and golden brown.
- In the meantime, Cover, Label, and store in the freezer the extra mini pies for up to three months for best flavours.
- Serve the piping hot and bubbling cottage pies immediately with some crisp green salad.
