Cottage Pie with Cabbage and Potato Cheese Topping
450g (1lb) lean minced Scotch Beef
1 onion, peeled and chopped
2 carrots, peeled and chopped
30ml (2tbsp) plain flour
300ml (1/2 pt) stock
15ml (1tbsp) tomato puree
15ml (1tbsp) Worcestershire sauce
Cabbage and Cheese Potato Topping
675g (1 1/2 lb) potatoes, peeled and chopped
50g (2oz) Savoy cabbage, shredded
Knob of margarine
50g (2oz) cheddar cheese, grated
Salt and black pepper
Temperature: Gas mark 5, 190C, 350F
- Boil the potatoes in water until softened. Add cabbage 5 minutes before the end.
- Meanwhile, dry fry the mince, onion and carrots for 3-4 minutes. Add the flour. Gradually add stock, tomato puree and Worcestershire sauce. Bring to the boil and stir until thickened.
- Season. Transfer to an ovenproof dish. Drain and mash the potatoes and cabbage with margarine and half the cheese.
- Season. Place on top of mince mixture. Sprinkle with remaining cheese. Bake in a preheated oven for 25 minutes until golden.
Serve with fresh green beans and garden peas.