Satisfying cottage pie
(at time of publication)
- 1 teaspoon cooking oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, diced
- 800g stewing beef, cut in chunks
- 1 litre beef stock
- 1 tablespoon tomato paste
- ¼ cup red wine
- mixed dried herbs
- 4 large potatoes
- ¼ cup reduced-fat sour cream
- 1 clove garlic, crushed
1 Heat oil over a moderate heat in a large casserole dish. Add onion, garlic and carrot. Cook until softened.
2 Add meat, stirring to brown a little. Add stock, tomato paste, wine and herbs. Bring to the boil, then reduce heat to very low. Cover and simmer for about 2 hours (the longer you cook it, the more tender the meat will become).
3 While the stew cooks, cook potatoes in boiling water or stock and mash with garlic and sour cream.
4 Put stew in an ovenproof baking dish or divide among 6 small dishes. Top with potato. Bake at 180°C for 30 minutes, or until top is golden. Garnish with fresh herbs.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 3g
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