Loaded Cottage Pie by Lucy Tweed

Is there anything more comforting than a good old cottage pie? We think not. And this ‘loaded’ version by Lucy Tweed is no exception. Super tasty and so good for the soul… perfect for these cold winter evenings.

Ingredients

750 g beef mince
1 onion, peeled and finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, chopped
1⁄3 c red wine
1 tbs flour
1 3⁄4 c GOOD BONES Beef Broth
1 tbs GOOD Sauce Ketchup
120 g baby spinach
1 cup frozen baby peas

1.5kg potatoes (5)
1 head broccoli
3⁄4 c GOOD FAT Mayo
3⁄4 c grated mozzarella cheese

Method

Preheat oven to 180°C.
In a large pan over med high heat, brown the meat in batches until dark and caramelised. It doesn’t need to be cooked all the way through.
Set the meat aside, leaving all but 2tbs of the fat in the pan. Add in the onion, carrot and celery and saute for 5mins until beginning to golden.
Add the garlic and cook for a further 3 mins.
Deglaze the veg with the wine and cook until its evaporated and the good sticky bits on the pan have lifted.
Add in the flour stir and beef stirring well.
Add the broth and tomato sauce and continue to cook for 20mins until it has reduced and the sauce is thick.
Add in the peas and spinach and cook for a further 5mins.
Place mince into a large ovenproof dish with enough room so there is a 2cm lip above the mixture.
Meanwhile, cube the potatoes and boil in plenty of salted water until tender (about 20mins).
Chop the broccoli into 1-2cm chunks and put in with the potatoes for the last ten minutes.
Drain them both and crush them roughly with a fork.
Once cool, combine them with the mayo and mozzarella.
Top the pie with the potato mixture and bake for 30-45mins until bubbling and golden brown.