Crispy-topped Cottage Pie

from Taste.com.au

Serves 4

Get This -

• olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 750g beef mince
• 1 cup beef stock
• 400g can diced tomatoes
• 2 tablespoons plain flour 
• 2 carrots, peeled, diced
• 1 cup frozen peas
• 500g Desiree potatoes, thinly sliced
• 100g tasty cheese, finely grated

Do This -

1. Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
2. Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in flour and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.
3. Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish. Spoon in mince.
4. Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with a little oil. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.

Note - to hide the vegetables from Miss 4, I grated the carrot and swapped frozen peas for grated zucchini.

This recipe is from Taste.com.au