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Main dishes

Cottage pie

Topping
800g potatoes
2 tbsp butter
100ml milk

Filling
2 tbsp butter
1 onion, finely chopped
1 1/2 carrots, peeled, finely diced
1 1/2 cups frozen peas
500g lean beef mince
1 tsp salt
1/4 c tomato sauce
500ml water
2 tbsp plain flour

Topping:
Cook potatoes in a saucepan until tender. Drain. Add milk and butter. Mash.

Filling:
In a medium saucepan heat the butter over medium heat , sauté onion, carrot and peas until tender, stirring often.
In a large saucepan mix mince, tomato sauce, salt, stir to break up the mince, then mix in the water.
Add the sautéd vegetables, and bring to boil.
Sow cooker method – place in a slow cooker on high, cook for 1 1/2 hours. Thicken with flour.
Stovetop method – cover and bring to boil, simmer for 35 minutes. Thicken with flour.

Crockpot Express
In the pot add the butter BROWN/SAUTÉ before adding the onion, carrot and peas and cook 3 minutes, stirring often.
Add mince, tomato sauce, and salt. Stir to break up the mince, then mix in the water.
Select cover with the lid, ensure steam vent is CLOSED, MANUAL pressure HIGH, cook for 12 minutes, manually release steam for 10 minutes.
Thicken with flour with a small amount of the liquid in a small bowl or jug, using BROWN/SAUTÉ setting to cook and thicken.

Compile
Transfer mince mix into a greased 6cm-deep (8 cup capacity) baking dish. Top with mashed potato. Bake 180C for 30 minutes Serve.

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