Cottage pie

500g lean beef mince

1 cup finely diced carrots

3 tbsp oil

1/2 tsp onion salt

1/2 tsp garlic granules

1/2 tsp oregano

1/2 tsp pepper

1 tbsp tomato puree

1 cup frozen peas

1 pint double-concentration beef stock or bouillon

1.2kg potatoes, peeled and quartered

25g butter

1/2 cup milk

100g cheddar cheese, thinly sliced

(serves 4)

Boil the potatoes in a large pan of water until cooked. Drain and mash until completely smooth. Add milk, 1/2 tsp salt and butter and mix well. Cover to keep warm.

Heat the oil in a lidded saucepan. Fry the carrots for 5 minutes. Add the beef, onion salt and fry until brown. Add the stock/bouillon, tomato puree, pepper and oregano, cover and simmer on medium/low heat for 30 minutes. Stir in frozen peas. Divide the beef sauce among four individual-portion oven proof dishes. Using a fork, transfer the mashed potato in fork-sized clumps to cover the beef sauce and combining the clumps by swirling the fork horizontally over the top in a light motion, sealing in the sauce completely. Arrange the cheese slices over the top and bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the cheese is slightly brown. Serve.

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