Bolognaise Cottage Pie
Ingredients
- 2 Tbsp (30ml) oil
- 1 onion, finally chopped
- 500g lean beef mince
- ½ cup (125ml) tomato sauce
- 70g tomato paste
- 1 x 400g can tomato & onion mix
- 1 cup (250ml) beef stock
- 2 Tbsp (30ml) chopped fresh basil
- Salt and pepper for seasoning
- Potatoes 2kg, peeled and quartered
- ½ cup (125ml) milk
- 50g butter
- 1 large egg, beaten
Method
- Heat the oil in a frying pan, add the onion and mince and fry until the mince is cooked through and lightly browned. Add the tomato sauce, tomato paste and tomato & onion mix, mix well. Then stir in the stock and simmer for 30 minutes. Remove from the heat and add the fresh basil and season to taste.
- Place the potatoes in cold water and bring to the boil. Boil for 20 – 30 minutes or until cooked through and soft. Drain off the liquid and mash. Whisk in the milk and butter until smooth. Season with salt and pepper to taste
- Preheat the oven to 180°c.
- Pour the bolognaise into an ovenproof dish and top with creamy mash. Spread it evenly with a fork and using a pastry brush, brush with egg, Bake for 20 minutes or until golden brown on top.
