Cottage pie

25minutes To prepare 50 To cook 14 Ingredients EASY Difficulty 4Servings

Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
600g lean beef mince
1 large carrot, peeled, finely chopped
1 medium zucchini, finely chopped
3 celery stalks, trimmed, finely chopped
2 tablespoons salt-reduced tomato paste
400g can salt-reduced chopped tomatoes
1/2 cup Campbell’s Real Stock Beef
850g sebago potatoes, peeled, chopped
1/4 cup milk
10g butter
2 tablespoons grated tasty cheese
Mixed salad leaves, to serve

Method
Step 1
Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
Step 2
Add carrot, zucchini and celery. Cook, stirring, for 3 minutes. Add tomato paste, tomato and stock. Stir to combine. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until vegetables are tender. Preheat oven to 200°C/180°C fan-forced.
Step 3
Meanwhile, cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to saucepan over low heat. Mash. Stir in milk and butter. Remove from heat.
Step 4
Spoon mince mixture into four 1 3/4 cup capacity ovenproof dishes. Top with mash. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.