Thatched rosti topped cottage pie

serves 4

preparation time:

20 minutes

cooking time:
35–40 minutes

ingredients

500g (1lb 2oz) The Co-operative lean mince beef
750g (1lb 10oz) large similar-sized Maris Piper or King Edward potatoes, peeled but whole
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 tbsp The Co-operative olive oil
400g (14oz) The Co-operative chopped tomatoes
1 tsp dried thyme
1 tbsp brown sauce (we used HP)
2 beef stock cubes
1 tbsp The Co-operative tomato purée
2 large carrots, grated
1 tbsp chopped fresh parsley
20g (¾oz) The Co-operative unsalted butter, melted

method

You will need either four 10cm x 10cm (4in x 4in) oven-proof dishes or one family sized dish 20cm x 25cm (8in x 10in).

Preheat the oven to gas mark 4/180ºC/fan 160ºC.

Boil the potatoes in plenty of water for 5–6 minutes, then drain and leave to get cold.

In a large pan, fry the onions, garlic and celery until soft, then add the mince and cook until browned, draining off any excess fat. Add the tinned tomatoes, thyme, brown sauce and stock cubes and simmer for 10 minutes. Add the tomato purée, season to taste, then set aside.

Using the coarse side of the grater, grate the potato into a bowl, mix in the carrot and parsley, and then season.

Add the mince to your oven dishes then top with the grated potato and carrot mixture, pressing down slightly. Finally, brush with melted butter and bake for 25 minutes for individual pies or 35–40 minutes for one family-sized pie.

When the top is lovely and crunchy, serve with minted, buttered peas.