Cottage Pie


1 tablespoon olive oil
2 cloves garlic, crushed
1 large brown onion, chopped finely
2 medium carrots, peeled and chopped finely
1kg beef mince
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 x 425g cans chopped tomatoes
1 teaspoon dried mixed herbs
200g mushrooms, quartered
1 cup frozen peas
1kg sebago potatoes, peeled, chopped coarsley
3/4 cup hot milk
40g butter, softened
1/2 cup (50g) coarsley grated cheddar or mozzarella cheese

Heat oil in large saucepan. 
Cook garlic, onion and carrot, stirring, until onions softens.
Add beef; cook; stirring, about 10 minutes or until changed in colour.
Add sauce, paste, undrained tomatoes and herbs, bring to the boil.
Reduce heat; simmer, uncovered, about 30 minutes or until mixture thickens slightly. Stir in mushrooms and peas.
Meanwhile, preheat oven to moderate.
Boil, steam or microwave potato until tender; drain.
Mash potato in large bowl with milk and butter.
Pour beef mixture into deep 3-litre (12-cup) ovenproof dish; top with mashed potato mixture; sprinkle with cheese.
Bake, uncovered, in moderate oven about 45 minutes or until pie is heated through and top is browned lightly.

Reduce fat content by using lean mince, skim milk and reduced fat cheese

Cottage pie can be made up to 2 days in advance; keep, covered, in refrigerator. Reheat, covered, in moderately slow oven for about 40 minutes.
The pie can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating as above.

Serves 8