COTTAGE PIE

Serves 4–6

         FOR THE TOPPING

         600g potatoes (such as Kennebecs or Bintjes), peeled and cut into 4cm pieces

         40g butter

         ½ teaspoon salt

         ½ cup milk, approximately

         FOR THE FILLING

         1 tablespoon olive oil

         600g good-quality beef mince

         1 onion, diced

         1 medium-sized carrot, diced

         2 sticks celery, diced

         3 teaspoons soy sauce

         2 teaspoons Worcestershire sauce

         3 teaspoons tomato sauce (ketchup)

         300ml beef, chicken or vegetable stock

         ½ teaspoon salt

         3 teaspoons cornflour mixed with ¼ cup cold water

         ½ cup grated tasty cheese, approximately

To make the topping, cook the potatoes until tender, then drain and mash with the butter and salt. Whisk in the milk, adding more if necessary, until the potato is smooth and fluffy.

Preheat the oven to 170°C. Grease a 20cm casserole dish.

To make the filling, heat the oil in a saucepan over medium–high heat and sauté the mince, stirring until well broken up and coloured. Add the onion, carrot and celery and cook for 3 minutes more. Stir in the sauces, stock and salt. Bring to the boil and then simmer for 5 minutes until the vegetables are just tender. Add extra salt if needed and thicken with some or all of the cornflour paste.

Pour into the prepared dish. Top evenly with the mashed potato and sprinkle with the cheese. Bake for 20–25 minutes or until the cheese is browned.

VARIATION

Family Meat Pie

To make meat pie, simple omit everything related to the potatoes and instead top the meat filling with pastry — either ready-rolled puff or shortcrust or homemade shortcrust pastry.