Thatched Cottage Pie

Name: Thatched Cottage Pie
Prep time: 10 Minutes
Cook time: 20 Minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 1 large onion; 1 celery stick; 2 carrots; 1 tbsp rapeseed oil; 1 tsp tomato puree; 1tsp plain flour; 400ml beef stock; ½ tbsp brown sauce; 400g left over roast beef, roughly chopped; 3 sprigs fresh rosemary, chopped; 100g frozen peas; 400g potatoes, such as Desiree

preparation 10 Minutes
cook time 20 Minutes
Serves 4

Ingredients Method

1 large onion
1 celery stick
2 carrots
1 tbsp rapeseed oil
1 tsp tomato puree
1tsp plain flour
400ml beef stock
½ tbsp brown sauce
400g left over roast beef, roughly chopped
3 sprigs fresh rosemary, chopped
100g frozen peas
400g potatoes, such as Desiree

Preheat your oven to 200°C/Fan 180°C/Gas 5. Place the onion, celery and carrot into a food processor and whiz a couple of times until finely chopped.

In a large frying pan add the rapeseed oil and cook the vegetables until soft but not browned. Next add the tomato puree and cook for a further minute before stirring in the plain flour.

Pour in the beef stock and brown sauce and bring to the boil. Once boiling turn the heat down and add the chopped leftover roast beef and simmer for five minutes.

Stir in the peas and half of the rosemary, season with a little salt and milled pepper then tip into a small, deep oven dish.

Coarsely grate the potato and place into clean tea towel and squeeze the potatoes dry. Season with a little salt and pepper. Cover the cottage pie filling with the grated potato, sprinkle over the remaining rosemary and bake in the oven for about 20 minutes until the top is crispy.

Ingredients

1 large onion

1 celery stick

2 carrots

1 tbsp rapeseed oil

1 tsp tomato puree

1tsp plain flour

400ml beef stock

½ tbsp brown sauce

400g left over roast beef, roughly chopped

3 sprigs fresh rosemary, chopped

100g frozen peas

400g potatoes, such as Desiree

Method

Preheat your oven to 200°C/Fan 180°C/Gas 5. Place the onion, celery and carrot into a food processor and whiz a couple of times until finely chopped.

In a large frying pan add the rapeseed oil and cook the vegetables until soft but not browned. Next add the tomato puree and cook for a further minute before stirring in the plain flour.

Pour in the beef stock and brown sauce and bring to the boil. Once boiling turn the heat down and add the chopped leftover roast beef and simmer for five minutes.

Stir in the peas and half of the rosemary, season with a little salt and milled pepper then tip into a small, deep oven dish.