SW Cottage Pie

Method:

• Pre-heat the oven to 180⁰C
• Bring a large frying pan or skillet to a medium-high heat, spray with One-Cal soil and add the sliced onions. Cook out for 2-3 minutes. (if the pan becomes dry, add some water to help sweat the onions.
• Add the minced beef, salt, black pepper, garlic, mixed herbs, tomato puree and Worcester shire sauce and cook through until the mince is cooked through.  
• Add the mixed vegetable and half of the beef stock, cover and cook out for 15 minutes. Check regularly and add additional stock if required.
• Transfer the mixture to a large pie dish and set aside to slightly cool.
• Cover the cubed potatoes with cold water in a large pan, generously season with salt, cover and bring to the boil. Cook for approximately 15- minutes or just until they can easily be pieced with a fork.
• Drain the potatoes and mash in the same pot in the same pot.
• Add ¾ of the beaten egg to the mashed potatoes and beat with a large whisk until they are smooth and creamy.
• Spoon the mashed potatoes onto the minced beef mixture, cover the dish and fork up the potatoes to give some peaks of potato. ) makes it great for great crispy potato topping).
• Brush the remaining beaten egg across the potato topping to help with that golden colour and pop onto the middle self of the oven.
• Cook for 30 minutes or until the potatoes have turned golden and crispy.