Ingredients

• ½ tbsp olive oil
• ½ onion chopped
• 1 clove of garlic crushed
• 275 g beef mince
• ½ stalk celery stalk finely chopped
• 1 carrots chopped
• 1 tbsp tomato paste
• ½ tbsp worcestershire sauce
• ½ C beef stock
• 100 g spinach chopped

Cheesy Onion Mash

• 400 g agria potatoes
• ¼ onion grated
• ½ C Mainland grated tasty cheese
• 2 tbsp milk
• 1 tbsp butter

Method

1. Heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-5 minutes.
2. Add the mince to the pan and cook until browned, breaking it up into small pieces as it cooks.
3. Add the celery, carrots, tomato paste, Worcestershire sauce, beef stock and spinach to the pan. Season with salt and pepper, then bring to a simmer and cook for about 20 minutes until the sauce has thickened (see Chef's tip)
4. While the filling is cooking, make the mash. Boil the potatoes and onion in a large pot of salted water until tender, about 15-20 minutes. Drain well.
5. Mash the potatoes and onion with the cheddar cheese, milk, and butter until smooth and creamy. Season with salt and pepper to taste.
6. Heat the oven to 180°C.
7. Pour the filling into a lasagne style baking dish, spreading it out evenly. Top with the cheesy onion mash, spreading it out in an even layer over the filling.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
9. Let the cottage pie cool for a few minutes before serving.

Chef's tips

• If you want to thicken the sauce surrounding the mince mix 2 tbsp of plain flour with 1/4 cup cold water or stock and add to the mince. Allow to bubble and then add a little more liquid if needed.