Old Mother Hubbard’s Cottage Pie

750g beef mince
1T tomato sauce
2 tablespoons oilt
1T Worcestershire 
1 medium onion, chopped 
3T parsley, chopped
1 clove garlic, crushed
1 carrot, diced
4 corn cobs, kernels removed
2 sticks celery, chopped
2T cornflour
1½ cups beef stock

6 large potatoes, chopped 
30g butter
1 cup fresh breadcrumbs
¼ cup cream
125 g butter (extra)

Heat oil in a pan and add onion, garlic, carrot, celery, stirring until onion is tender. Add mince & cook on high until meat is browned, approx 5 mins. Add both sauces, parsley & corn stirring until combined. Mix cornflour with the stock & add to the pan, cooking on high for a further 3 mins then reduce heat to a simmer. Cook, covered for 25 mins. Cook potato in boiling water for 10 mins until tender. Drain, add butter & cream then mash until smooth. Spoon the mince mixture into an ovenproof dish & cover with the mashed potato. Sprinkle breadcrumbs over the potato & evenly dob extra butter over the topping. Bake in a 180 degree oven for 45 mins until brown.

Serves: 4.

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