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Thompsons Family Value

COTTAGE PIE

Prep Time: 15 min

Cook: 1hr 15 min

Servings: 5-8

INGREDIENTS

  • 1 1/2 tbsp olive oil.
  • 2 garlic cloves , minced.
  • 1 onion , finely chopped.
  • 1 carrot , finely chopped.
  • 1 celery , finely chopped.
  • 600g Thompsons Family Value Chicken & Beef Patties.
  • 1/4 cup flour  (all purpose).
  • 1/4 cup tomato paste.
  • 2 cups beef stock.
  • 1/2 cup water.
  • 1 beef stock cube (crumbled).
  • 2 tbsp Worcestershire sauce.
  • 3/4 tsp salt.
  • 1/2 tsp black pepper.
Thompsons Family Value Chicken and Beef Patties

TOPPING

  • 2 kg potatoes , peeled and cut into small cubes.
  • 2/3 cup milk , warmed.
  • 2 tbsp butter.

METHOD

  1. Heat oil in a large skillet over medium high heat.
  2. Add onion and garlic, cook for 1 minute.
  3. Then add carrots and celery. Cook until softened and sweet.
  4. Turn heat up to high.
  5. Add 600g Thompsons Family Value Chicken & Beef Patties, and cook, breaking it up as you go, until browned.
  6. Add flour and mix in.
  7. Add tomato paste, beef stock, water, beef stock cube, Worcestershire sauce, salt and pepper.
  8. Bring to simmer, then turn down heat so it is simmering rapidly.
  9. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency.
  10. Taste then add more salt if desired.
  11. Transfer to an oven dish. Cover and cool if you have time.

ASSEMBLE PIE

  1. Preheat oven to 180°C.
  2. Cook potatoes in boiling water for 15 minutes or until soft.
  3. Drain then return to pot on turned off stove.
  4. Shake briefly and allow to steam dry for 30 seconds.
  5. Add butter and mash until melted, then add milk and salt.
  6. Mash until smooth.
  7. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits).
  8. Bake for 25 – 30 minutes or until golden on top and bubbling on the edges.
  9. Stick a knife into the middle to ensure it is piping hot.
  10. Let stand for 5 minutes before serving, garnished with fresh parsley if desired.