500 g potatoes, peeled and diced<br />
a knob of butter<br />
a little milk<br />
1 tbsp olive oil<br />
1/2 onion, peeled and chopped<br />
1 small carrot, peeled and diced<br />
1 stick of celery, diced<br />
150 g lean minced beef <br />
2 tbsp plain flour <br />
250 ml weak unsalted beef stock <br />
1 tsp tomato puree<br />
1 tsp chopped fresh thyme<br />
a few drops of Worceshire Sauce<br />
1 bay leaf <ol>
<li>Pre-heat the oven to 200°C/400°F/Gas 6.</li>
<li>Put the potatoes in a large pan, cover with water, then boil for 15-20 minutes until soft. Drain and mash with the butter and milk.</li>
<li>Put the oil into a saucepan and fry the onion, carrot and celery for 5 minutes. Add the beef and fry until browned. Add the flour, and then blend in the stock, purée, thyme, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.</li>
<li>Remove the bay leaf and spoon the mixture into 4 ramekins (each approx. 10cm/4in diameter). Spread the mash on top and fork it over to create a pattern. Bake in the oven for 15 minutes until the meat is bubbling and the top is brown.</li>
</ol>
Mummy’s Cottage Pie
Give your tea the wow factor with mini ramekins of Cottage Pie, that kids will love. Serve with their favourite veggies & some gravy.
