Cottage Pie with cheesy mash

  • 30 mins
  • Serves 6
  • Easy

A super quick mid week perfect for a rainy cold day; is so delicious it will brighten up your week!

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  1. Add the potatoes to a large saucepan, add a pinch of salt and cover with water. Cover with a lid over a medium-high heat for them to boil. Once boiling, lower the temp and simmer.
  2. Meanwhile, in a large, heavy-based pan add the oil and onion on a medium-high heat until softened. Add in the beef mince, breaking it up with a wooden spoon.
  3. Add in the thyme, rosemary and pinch of salt and pepper. Keep an eye on the mince, making sure it doesn't catch, and it's all cooked through.
  4. Add in the carrots, peas and stock and give it a stir. If you prefer your cottage pie to have a more thicker gravy (us being in Yorkshire we do!) add more gravy granules, I'd recommend about a tablespoon.
  5. Let the mince simmer on a low heat until it's all cooked through and the mixture has thickened. Add more seasoning if needed. This should take about 35 minutes.
  6. Once the potatoes are cooked, drain them. Add in the butter, milk, mustard and 75g of the cheese, mash together till all blended smooth and creamy.
  7. Preheat oven 200°C/Fan 180°C/Gas Mark 6.
  8. In a casserole dish, add in the mince mixture, then dollop the potato mixture on top, spreading with a spatula or back of a spoon to cover evenly. Sprinkle with the remaining cheese.
  9. Cook for 20 minutes or until nicely golden on top.