Tuck into this traditional cottage pie, made even better with marrowfat peas. It’s the ultimate comfort food!
Takes 45 minutes and serves 4.
A real family favourite
What you'll need
1kg potatoes, peeled and cut into chunks
400g extra lean minced beef
1 small onion, finely chopped
1 carrot, finely chopped
1 tsp dried mixed herbs
300ml beef stock
300g can Batchelors marrowfat peas
4 tsp gravy granules for beef
Salt and freshly ground black pepper
Let's get going
1Cook the potatoes in lightly salted boiling water until tender, about 20 minutes. Meanwhile, heat a large saucepan and add the minced beef, a handful at a time, cooking it until browned.
2Add the onion, carrot, mixed herbs and stock to the mince. Bring up to the boil, then simmer without a lid for 20 minutes. Add the peas and cook for a further 3-4 minutes to heat thoroughly.
3Preheat the grill and warm a large baking dish under it for 1-2 minutes. Drain and mash the potatoes, seasoning them with some pepper.
4Sprinkle the gravy granules into the mince mixture and stir until thickened. Season if needed, then transfer to the baking dish. Spoon the mash on top, spreading it out to cover the mince. Add a few knobs of butter, then grill until browned. Serve immediately.