Cottage Pie (GF)
Everyone is happy with this for dinner and it's so easy - in the oven for 30 minutes and dinner is done. The large pie is particularly big and would suit 5 adults.
We fry the beef mince in olive oil then add the onion, carrot and celery and cook until softened. To this we add the garlic, flour, tomato paste, red wine, beef stock, Worcestershire sauce, thyme and bay, simmering until the gravy thickens. Just before the potato goes on top we toss on some green peas. The mashed potato has salt, pepper, milk and butter added to it. Finally we sprinkle on some cheese.
The pies are frozen as I found vacuum sealing and transporting the fresh variety a bit troublesome. To cook; defrost then pop into a preheated 180 degree oven for about 40 minutes, or cook from frozen adding an extra 20 minutes to the cooking time. The top should be golden and the filling bubbling through. Could be served as a complete meal, with more peas or with a fresh garden salad.