Cottage Pie

Ingredients:

• 500g Grass Fed Beef Mince
• 1 onion, diced
• 2 medium carrots or 1 large one, diced
• 1 stick celery, diced
• 3 cloves, garlic, mince
• 1 1/2 cups peas
• 2 cups stock or water
• 2 tablespoons plain flour
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp cinnamon
• 1 tablespoon tomato paste
• 1 tsp sea salt
• 1tsp cracked pepper
• 1kg potatoes
• 1 cup shredded cheddar cheese
• Butter for mash
• Milk for mash

Method:

• Fry the diced vegetables (onion, carrot, celery) over medium heat for 3 mins or until slightly softened.
• Add beef mince, garlic, tomato paste and spices, fry until meat has broken down.
• Add 1 1/2 tablespoons flour and cook for a further 1 min. Reserve some flour incase further thickening is required.
• Add stock or water and peas and stir until gravy thickens. Add more flour if required.
• When mince is brown and gravy thickened, add your meat & vegie mixture to the bottom of your baking pan, large pie dish or cast iron pan.
• Boil potatoes until soft, drain, mash with butter and milk and fold through cheese.
• Layer the potato on top of the mince and vegetable mix and use a fork to roughen the surface to aid browning.
• Bake at 180c until the top has browned a little.
• Remove from the oven and allow to stand for 15 mins before serving for best result or just dig in.