- 2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
- 550g Simply Better Irish Angus Beef Mince
- 1 tin of Simply Better Italian Chopped Tomatoes
- 2 tsp Simply Better Organic Garlic & Herb Seasoning
- 250g Simply Better Beef Gravy
- Simply Better Atlantic Sea Salt & Organic Herbs
- 2 carrots, diced
- 2 onions, finely chopped
- 2 celery sticks, diced
- 100g button mushrooms, sliced
- 1 tbsp Worcestershire Sauce
- 100ml red wine
- Knob of butter
- 100g frozen garden peas
For the cheesy mash
- 150g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
- 1kg rooster potatoes, cut into chunks
- 75g butter, plus a little extra
- Put a frying pan over a high heat and add a little of the oil. Add the mince beef to the pan breaking it up with a wooden spoon and turning it over. Cook the mince for 5-10 minutes until it’s a nice golden brown colour then transfer to a bowl or plate.
- Wipe out the pan, then add the butter and allow it to melt over a medium heat. Add in the vegetables and sauté for 2-3 minutes.
- Tip in the browned beef mince, stirring to combine. Add in the red wine and gravy followed by the garlic & herb seasoning, then stir in the Worcestershire sauce. Add in the chopped tomatoes and bring to the boil and then reduce the heat to a gentle simmer and cook for 30-40 minutes until meltingly tender. If the sauce becomes too thick add a little water or stock. Transfer the mix to a baking dish and allow to cool for 15-20 minutes.
- To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
- Preheat the oven to 180°C (350°F / Gas Mark 4). Spoon the cheesy mash over the mince, and cook the cottage pie for 20-30 minutes, until bubbling and brown. Serve straight to the table with a dish of the buttered peas alongside.
Recipe courtesy of Neven Maguire for Dunnes Stores Simply Better