Lincolnshire Cottage Pie

Lincolnshire cottage pie

Ingredients 

Method

2 tablespoons olive oil

2 medium onions, chopped

2 cloves garlic, crushed

500g lean pork mince

2 carrots diced quite small

125g frozen peas

4 tablespoons tomato puree

1 tablespoon chopped fresh parsley

½ tbsp. chopped sage

250ml beef stock

salt and pepper to taste

For the topping

4 potatoes  peeled and diced small

50g butter

125g grated Lincolnshire poacher cheese

 

 

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Heat the oil in pan, add onions, garlic and mince; cook stirring, until mince is browned.
  3. Add carrots, peas, puree, parsley, sage,  stock, salt and pepper; simmer covered for about 20 minutes or until the carrots are tender.
  4. While this is cooking, boil the potatoes and mash with butter and cheese.
  5. Spoon mince mixture into an oven-proof dish. Top with potato-cheese mash.
  6. Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top.

 

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