Beef Cottage Pie
Filling:
- 750g Farm88 premium beef mince
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 zucchini, grated
- 1 tbsp freshly minced garlic
- 1 tsp sea salt flakes
- 2 tsp dried thyme
- ¼ cup tomato paste
- 2 tbsp plain flour
- 1 tbsp red wine vinegar
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- ¼ tsp cracked pepper
Potato Topping:
- 800g potatoes, finely sliced
- 3 tbsp melted butter
- ½ tsp sea salt flakes
1. Preheat and Prepare
Preheat your oven to 180°C (fan-forced).
2. Cook the Filling
Heat olive oil in a large oven-safe pan over medium heat. Add the diced onion and cook until fragrant. Stir in the garlic, celery, and carrot, cooking until softened. Add grated zucchini, a pinch of salt, and cook until the moisture evaporates.
3. Add Beef and Seasoning
Stir in the thyme and beef mince, breaking the meat apart with a wooden spoon. Cook for 3–4 minutes, or until the beef is browned.
4. Thicken the Mixture
Mix in the tomato paste and cook until combined. Sprinkle with plain flour, stirring until dissolved. Add red wine vinegar, beef stock, Worcestershire sauce, and cracked pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens into a rich gravy.
5. Layer the Potatoes
Smooth the surface of the beef mixture. Layer thinly sliced potatoes evenly over the top, overlapping slightly. Brush each layer with melted butter and season lightly with salt and pepper. Repeat until all potato slices are used.
6. Bake
Cover the pan with a lid and bake for 20 minutes. Remove the lid and bake for an additional 30 minutes, or until the potatoes are golden and crispy on top.