Beef Cottage Pie
Beef Cottage Pie recipe without butter, substituted by coconut oil as healthier alternative.
Servings 8 people
Calories 600kcal
Equipment
- Oven
- Food processor
Ingredients
- 1 kg Lean ground beef Minced
- 2 tbsp Extra virgin olive oil
- 10 g Leek
- 1 Red onion Finely diced
- 2 sticks Celery Finely diced
- 2 cloves Garlic Finely diced
- 1 tbsp Tomato puree
- 6 Sun-dried tomatoes Chopped
- 500 ml Beef stock Or chicken stock
- 4 sprigs Thyme
- 3 Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper
Topping
- 3 Potatoes Peeled and cubed
- ½ Cauliflower
- ½ Celery
- 300 ml Milk
- 15 ml Olive Oil
- 2 g Salt
Instructions
- Add the beef into a non-stick pan and fry for 5 minutes until brown. Set aside.
- In another pan, add 1 tbsp of olive oil and add onion, carrot, celery and leek. Cook on low//medium heat until soft for 4 minutes.
- Add in beef, garlic, tomato puree, sun-dried tomatoes, herbs, salt and pepper. Fry for 3 more minutes.
- Add the stock into the pan and simmer on medium heat, uncovered, for 25 minutes.
- Once cooked, remove the bay leaves and thyme stalks.
- In a large pot over medium heat, boil potatoes, cauliflower and celery for 12 minutes.
- Drain the vegetables and blend in a food processor until smooth. Then, slowly add milk until desired consistency achieved.
- Spread the beef mince and vegetables into a casserole dish, smooth out to the dish's edges and top with the mash.
- Level the mash with a spatula and brush some olive oil on top.
- Bake in a preheated oven at 190°C for 25 minutes.