In Dinner, Lunch, Recipes

Cottage Pie

Cottage Pie
Cottage Pie
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There’s a reason why this dish has remained a classic – it is incredibly satisfying. This version is dairy free.
Servings Prep Time
4-6People 40Minutes
Cook Time
30Minutes
Servings Prep Time
4-6People 40Minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).
  2. Put the potatoes in a large saucepan of lightly salted water and bring to the boil.
  3. Reduce the heat slightly and simmer for 15-20 minutes until potatoes are soft.
  4. Drain through a colander, then mash through a potato ricer directly back into the saucepan.
  5. Season the potatoes lightly with sea salt and white pepper. Then mash in the coconut oil over a gentle heat for 1 minute, then set aside.
  6. Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes or until soft.
  7. Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minutes until browned.
  8. Add the tomato purée, tomato ketchup, Worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.
  9. Continue to cook over a low heat for 10 minutes.
  10. Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.
  11. Using a fork, create a pattern over the top of the potato topping.
  12. Bake in the preheated oven for 30 minutes, until heated through and the potato crust is golden.
Recipe Notes

LISA’S TIP - If you prefer more vegetables, add diced carrots and peas to the beef mixture. You can also substitute celeriac mash for the potatoes if you are trying to maintain a low-carb diet.

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