I know a lot of people who love cottage pies and I've been wanting to create different recipes to share with them. Today, I'll share this hearty vegetable-filled cottage pie recipe that's perfect if you want more veggies in your pies.
1cupchicken stock (chicken broth or chicken bouillon)
1teaspoondried thyme
1teaspoondried basil
1teaspoondried rosemary
1tablespoonparsley - chopped
1pinchsalt
1pinchground black pepper
Instructions
Preheat the oven to 190 degrees Celsius.
Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until easily pierced by a fork.
Add the carrots, onions, leeks, celery, garlic and herbs to a pan and cook until the veg is soft. Add the mince and cook until the meat has thoroughly lost its pink colour. Break up the mince here to avoid lumps. Add the peas, Worcestershire sauce and stock and stir through. I try to use enough stock to create a little “juice”. You’ll need to simmer off the excess water if the mixture is too watery. Season to taste with sea salt and pepper. Remove from heat and layer in the bottom of a casserole or baking dish.
Drain the potatoes. Season with sea salt, ground pepper and nutmeg. Drizzle with a little extra virgin olive oil and mash! Layer on top of the mince layer in the casserole dish and add your own design on top if you like.
Bake in the centre of a preheated oven until bubbling and hot for about 25 to 30 minutes.