Hearty: Cottage Pie

INGREDIENTS

• 2 Tbsp Garlic Infused Oil
• 1kg Beef Mince
• 400g tin of diced Tomatoes
• 1 tsp Beef Stock Powder
• 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
• 1 Tbsp Mixed Herbs
• 1 tsp Brown Sugar
• 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
• Salt, to taste
• Pepper, to taste
• Parsley, to serve
• 600g Potatoes, peeled and chopped into small bites
• 2 Tbsp Butter
• 1/4C Milk, approximately

INSTRUCTIONS

1. Heat oven to 180°C on fan bake.
2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
5. Add the mixed vegetables and cook for a few minutes.
6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
7. Once the potatoes are cooked through, drain almost all of the water from the pot.
8. Add some salt, pepper, the butter, and the milk.
9. Mash potatoes until smooth, adding extra milk if required.
10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.