Cottage Pie with Worcester Sauce
– 3 large potatoes, peeled and diced
– 3 Tablespoons margarine
– 1 medium onion, chopped
– 1/2 cup vegetables—diced carrots, corn, beans
– 500g minced beef
– 1 Tablespoon flour
– 1 cup beef stock
– 2 teaspoon Worcester sauce
– 1/2 cup tomato puree
– Salt, pepper, other seasonings of choice
Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes)
While the potatoes are cooking, melt margarine in a large pan on medium heat. Add the chopped onions and cook until tender, about 6 minutes. Add chopped vegetables, fry for about 3 minutes
Add minced beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Sprinkle flour onto mince and cook for 1 minute. Add the Worcester Sauce, 1 cup beef stock (1 beef cube to 500ml hot water) and tomato puree. Bring to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef stock if necessary to keep the meat from drying out. Add a pinch of dried mixed herbs.
When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl, add a knob of margarine and a dash of milk. Mash and season with salt and pepper to taste.
Preheat oven 180°C. Spread the beef mixture in an even layer in a large baking dish. Spread the mashed potatoes over the top of this. Sprinkle grated cheese if desired and place in oven for 10 minutes to brown and melt the cheese.
*Best served with a dollop of ketchup and a side salad