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Cottage Pie with Cheesy Bacon Champ topping
Serves 4
Easy
Prep:
Cook:
A delicious twist to the classic hearty pie.
Skip to ingredients
For the beef mixture
- 500g mince beef
- 2 carrots, diced
- 1 onion, chopped
- 1 bell pepper
- 100g frozen peas
- 400ml beef stock
- 4 tbsp gravy granules
- 1 tbsp cornflour
- 400g tin chopped tomatoes
For the topping
- 500g mince beef
- 2 carrots, diced
- 1 onion, chopped
- 1 bell pepper
- 100g frozen peas
- 400ml beef stock
- 4 tbsp gravy granules
- 1 tbsp cornflour
- 400g tin chopped tomatoes
- 5 large potatoes
- 100g bacon lardons
- 2 spring onions, chopped
- 100g grated cheese
- 50g butter
- 100ml buttermilk
Method
step 1
Heat up some oil in a large pan and cook the carrots, onion, pepper and peas until softened. Add the mince and cool until brown.step 2
Once the mince has browned, add the tinned tomatoes and stock and mix together. Allow to boil then turn the heat down and let cook for about 20 minutes to thicken, stirring occasionally.step 3
In a spectate pot, put the potatoes in boiling water and allow to cook for around 20 minutes.step 4
After 20 minutes, mix the cornflour with some water and add to the mince mixture, along with the gravy granules, and mix well. Pre heat the oven to 180°C.step 5
In another pot, cook the bacon lardons with the spring onions.step 6
Drain the water from the potatoes and mash up with the cheese, butter and buttermilk. When the potatoes are mashed, mix in the bacon and spring onions.step 7
Spoon the mince mixture into an ovenproof dish. Top with potatoes and place in the oven. Bake for about 20 minutes until the topping browns.
