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Crispy golden top cottage pie with succulent mince
Irene MullerIrene Muller

Cottage Pie

5 from 4 votes
From the crispy golden top to the succulent mince and vegetable centre. This cottage pie is a dish that makes everyone happy!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large onion
  • ½ tsp dried thyme
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Bisto 
  • 1 ½ tsp grated nutmeg
  • 1 egg yolk
  • 1 ½ tsp salt
  • 1 cup grated cheddar cheese
  • 500 g beef mince
  • ⅓ cups flour
  • 2 cups water
  • 2 tbsp beef stock
  • ¼ cup cream
  • 4 tbsp butter
  • ½ tsp white pepper

Method
 

  1. Heat oil in a large saucepan on medium to high heat and sauté onions until light brown
  2. Add the mince and cook until no longer pink, about 5 to 6 minutes.
  3. Stir in the four, add seasoning, sauces, the water that has been mixed with the beef stock and dried thyme. mix well.
  4. Reduce the heat and simmer for about 45 minutes. The meat must be tender.
  5. Transfer the meat mixture to a well-prepared oven dish.
  6. Preheat oven to 180°. Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil. Lower heat; simmer until tender, 20 to 25 minutes. Drain potatoes and mash them.
  7. Combine nutmeg, cream and egg yolk with butter, salt, and pepper. Mix into mashed potatoes.
  8. Add the potato mash on the mince, spread evenly with a fork. Sprinkle with the cheese.
  9. Place in preheated oven for 35 minutes.