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|2 tbsp||Olive oil|
|500 g||Beef mince|
|400 g||Crushed tomatoes|
|3 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|750 g||Agria potatoes|
- Heat oil in a frying pan, add diced onion and cook over a medium heat for 5 minutes until softened. Add mince and cook for 5 to 10 minutes until browned, breaking up mince with a wooden spoon.
- Add tomatoes and chopped parsley and simmer for 10 minutes. Season with salt and pepper to taste.
- At the same time, cook potatoes (peeled and chopped) in boiling, salted water until very tender. Drain well and shake over the heat for 1 minute to dry potatoes, then mash until smooth. Beat in melted butter and hot milk with a wooden spoon.
- Heat oven to 190 degC. Spread mince mixture in the base of a 1.5 litre-capacity ovenproof dish. Spoon potato on top to cover mince. Bake for 20 to 25 minutes or until potato top is golden brown.
Tip: Cottage pie can be prepared ahead of time and stored in the fridge until ready to eat. Add 30 to 40 minutes to the cooking time when heating cottage pie from fridge-temperature