Cottage Pie
This hearty and comforting beef mince and baked beans hotpot is a delicious and satisfying meal that is perfect for cozy family dinners. The rich and flavorful meat base pairs perfectly with the creamy mashed potato topping, creating a well-balanced dish that will leave everyone coming back for more. Serve this hotpot straight from the oven, and watch as it disappears in no time!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 1 garlic
- 250g/9oz beef mince
- 1 x 410g/14½oz tin baked beans
- 1 x 400g/14oz tin tomatoes
- 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine)
- 900g/2lb potatoes
- 100ml/3½fl oz milk
- 50g/1¾oz butter
- and saltblack pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes.
- Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little.
- Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much.
- Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes.
- Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste.
- Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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