Cottage Pie with mushrooms

Cottage Pie with mushrooms

Cottage Pie with mushrooms
Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
 400 g mushrooms, finely chopped
 500 g lean beef mince
 1 tsp olive oil
 2 tbsp tomato paste
 400 g can diced tomatoes
 1 cup beef stock
 34 tsp Worcestershire sauce
Mashed Potato
 600 g potatoes - peeled, cut into 4cm pieces
 60 g butter, softened
  cup milk
1

To make this cottage pie with mushrooms, the first step is to make the potato mash. Place the potatoes in a large saucepan and cover with cold water, add a good pinch salt. Cover and bring to the boil over high heat. Reduce heat to medium-low. Cook, partially covered, for 10 minutes or until potatoes are tender. Drain and return the potatoes to hot saucepan. Roughly mash. Add the butter and milk. Beat with a wooden spoon until creamy. Season with salt and pepper. Cover and keep warm.

2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring constantly to break up mince, for 5 minutes or until browned.

3

Add the mushrooms, tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Taste and season with salt and pepper.

4

Preheat oven to 220°C. Spoon mince mixture into a 5-cup capacity ovenproof dish. Top with mashed potato. Bake for 15-20 minutes or until potato begins to turn golden. Serve.

Ingredients

 400 g mushrooms, finely chopped
 500 g lean beef mince
 1 tsp olive oil
 2 tbsp tomato paste
 400 g can diced tomatoes
 1 cup beef stock
 34 tsp Worcestershire sauce
Mashed Potato
 600 g potatoes - peeled, cut into 4cm pieces
 60 g butter, softened
  cup milk

Directions

1

To make this cottage pie with mushrooms, the first step is to make the potato mash. Place the potatoes in a large saucepan and cover with cold water, add a good pinch salt. Cover and bring to the boil over high heat. Reduce heat to medium-low. Cook, partially covered, for 10 minutes or until potatoes are tender. Drain and return the potatoes to hot saucepan. Roughly mash. Add the butter and milk. Beat with a wooden spoon until creamy. Season with salt and pepper. Cover and keep warm.

2

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring constantly to break up mince, for 5 minutes or until browned.

3

Add the mushrooms, tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Taste and season with salt and pepper.

4

Preheat oven to 220°C. Spoon mince mixture into a 5-cup capacity ovenproof dish. Top with mashed potato. Bake for 15-20 minutes or until potato begins to turn golden. Serve.

Cottage Pie with mushrooms

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