Cottage Pie

Name: Cottage Pie
Ingredients: 1 2/3 lb russet potatoes, peeled and chopped; 1 tbsp oil; 1/2 lb ground beef; 2 None medium onions, peeled and sliced; 1 of each red, yellow and green pepper, deseeded and diced; 1/2 lb carrots, peeled and diced; 1 tbsp tomato paste; 2 tsp dried herbs de Provence; 2 cans (15 oz) plum tomatoes; 3/4 cup skim milk; None None Pinch of grated nutmeg; 1 oz Gouda, grated; None None Fresh marjoram, for garnish

13 ingredients

3 steps

Ingredients

1 2/3 lb russet potatoes, peeled and chopped
1 tbsp oil
1/2 lb ground beef
2 None medium onions, peeled and sliced
1 of each red, yellow and green pepper, deseeded and diced
1/2 lb carrots, peeled and diced
1 tbsp tomato paste
2 tsp dried herbs de Provence
2 cans (15 oz) plum tomatoes
3/4 cup skim milk
None None Pinch of grated nutmeg
1 oz Gouda, grated
None None Fresh marjoram, for garnish

Directions

1

Preheat the oven to 400°F. Cook the potatoes in boiling salted water for 20 mins.
2

Heat the oil in a frying pan and saute the ground beef until browned. Add the onions, peppers and carrots and cook for 2 mins. Stir in the tomato paste and herbs and cook for 1 min. Add the tomatoes, breaking them up slightly with a wooden spoon. Simmer over a low heat for 10 mins. Season with salt and black pepper and spoon into a 10 inch ovenproof serving dish.
3

In a small saucepan, heat the milk until lukewarm. Drain the potatoes and mash with the milk. Season with salt and nutmeg. Spoon over the beef mixture and sprinkle with the cheese. Bake for 20 mins. Garnish with marjoram.