Beef Mince Cottage Pie
Ingredients
Method
1
Heat the oil in a large saucepan, add the onion and garlic and stir until clear.
2
Add the mince and sauté, stirring until browned.
3
Add the Rhodes Quality Chopped and Peeled Tomatoes, water, Bisto Gravy for Roast Beef powder, Hinds Spices Mixed Herbs, salt and Hinds Spices Pure Black Pepper and simmer, covered, over very low heat for about 30 minutes, stirring occasionally. Add the carrot and celery and continue cooking for another 45 - 60 minutes. Season well, adding chutney to taste. Place in an ovenproof dish.
Add the Rhodes Quality Chopped and Peeled Tomatoes, water, Bisto Gravy for Roast Beef powder, Hinds Spices Mixed Herbs, salt and Hinds Spices Pure Black Pepper and simmer, covered, over very low heat for about 30 minutes, stirring occasionally. Add the carrot and celery and continue cooking for another 45 – 60 minutes. Season well, adding chutney to taste. Place in an ovenproof dish.
4
Peel and boil the potatoes until completely soft, mash while hot with butter and a little milk. Season with salt and Hinds Spices Pure Black Pepper and nutmeg.
5
Spoon mash over the mince, fluff with a fork.
6
Bake at 180°C until hot and lightly golden on top.
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