Cottage Pie

🔥 Prep

• Peel and dice the 800g potatoes into uniform 2‑cm cubes.
• Rinse the diced potatoes and set aside.
• Peel and finely chop the 1 onion.
• Measure out 2 tbsp tomato paste into a small bowl.
• If using frozen peas, measure 50g and thaw; if fresh, rinse and set aside.
• Measure out 50g butter, dividing it into two 25g portions.
• The 500g beef mince is ready to use; break up any clumps.

🔥 Cook

• 1. Place the diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat; cook for 12‑15 minutes until fork‑tender, then drain and return to pot.
• 2. While potatoes cook, heat a large skillet over medium heat and melt 25g of the butter.
• 3. Add the chopped onion to the skillet and sauté for 4‑5 minutes until translucent and slightly softened.
• 4. Increase to medium‑high heat, add the 500g beef mince, breaking it up with a spoon, and brown for 6‑8 minutes until no pink remains.
• 5. Stir in the 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
• 6. Add the 50g peas (thawed if frozen) and mix; cook for another 2 minutes.
• 7. Season the meat mixture with salt and pepper to taste, then remove from heat and set aside.
• 8. Return the pot with drained potatoes to low heat, mash with a potato masher or ricer, then stir in the remaining 25g butter until smooth and creamy; season with salt and pepper.
• 9. Preheat the oven to 200°C (or 390°F).
• 10. Spread the meat mixture evenly in a greased 20‑cm (8‑inch) baking dish.
• 11. Spoon the mashed potatoes over the meat, smoothing the top with a spatula; use a fork to create ridges for browning.
• 12. Dot the surface with a few small knobs of butter (optional) and bake in the preheated oven for 25‑30 minutes until the potato topping is golden and the filling is bubbling.
• 13. Remove from oven and let rest for 5 minutes before serving.

🔥 Serve

• Serve slices of cottage pie hot, straight from the baking dish.
• Pair with a simple green salad dressed with vinaigrette.
• Offer crusty bread or buttered dinner rolls on the side.
• Garnish with a sprinkle of freshly chopped parsley for color, if desired.