This beef and mustard cottage pie gives a unique twist to the classic British pie that everyone loves. Read to learn how you can cook this tasty treat.
Dice onion and peel and grate your carrots, ready to be cooked.
Brown off the beef in the pan, separating it into a fine mince. Then set aside in a bowl.
Heat olive oil in the same pan, add the onion and carrots, brown off for a couple of minutes on medium heat, and then add the beef back to the pan, followed by a crushed garlic clove.
Add the beef/chicken stock, tomato puree, and Dijon mustard, then bring to a boil.
Decrease the heat and let simmer for 15 minutes with the lid on. Meanwhile, preheat the oven to the gas mark at 400 degrees Fahrenheit. Slice your potatoes about a millimetre thick and part boil for 5 minutes, then cool under cold water.
Add the cooked mince to a dish and then cover with a layer of potatoes. Add some grated cheese, followed by another layer of potatoes. Finally, another layer of grated cheese, then drizzle some olive oil and a little black pepper.
Bake in your oven for 30 minutes until golden brown.