Batch Cottage Pie

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, crushed
• 500g beef mince (10% fat)
• 2 tbsp plain flour
• 1 beef stock cube, dissolved in 400ml boiling water
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 100g frozen peas
• 1kg potatoes, peeled and chopped
• 30g butter
• 50ml milk
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Heat the oil in a large pan over medium heat. Add the onion and carrots and cook for 6-8 minutes until softened.
3. Add the garlic and beef mince, breaking it up with a spoon, and cook for 6-8 minutes until browned.
4. Stir in the flour and cook for 1 minute, then gradually add the stock, stirring to avoid lumps. Add the Worcestershire sauce and tomato purée.
5. Bring to a simmer and cook for 15 minutes, stirring occasionally, until thickened. Stir in the peas and season with salt and pepper.
6. Meanwhile, boil the potatoes for 15-18 minutes until tender. Drain and mash with the butter and milk until smooth. Season to taste.
7. Spoon the mince mixture into an ovenproof dish (or 6 individual dishes) and top with the mashed potato, spreading it evenly.
8. Bake for 20-25 minutes until golden and bubbling.
9. Cool completely before portioning and freezing. Freezes well for up to 3 months — defrost overnight and reheat in the oven until piping hot throughout.