Cottage pie for 4

Rescaled from 8 servings.

Makes a pretty great cottage pie.

100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
 cheddar 		grated
5⁄8 kg
  • 625 g
  • 1.38 lb
  • 22 oz
 beef mince 		brown
  • browned mince
  • pan
1⁄2 tbsp
  • 0.007 l
  • 7 1⁄2 ml
  • 1 1⁄2 tsp
  • 0.032 cup
  • 0.013 pint
 oil
preheat oven 200*c cook for 35-30 minutes
Filling spoon potatoes over meat in ovenproof dish sprinkle
pan gentle heat 20 min til soft cook on increased heat for few minutes simmer uncovered for 45 minutes until thick remove leaves
1 tbsp
  • 0.015 l
  • 15 ml
  • 3 tsp
  • 0.063 cup
  • 0.026 pint
 oil
1 onions finely chopped
1 1⁄2 carrots chopped
1 1⁄2 celery sticks chopped
1 cloves of garlic finely chopped
1 1⁄2 tbsp
  • 0.022 l
  • 22 1⁄2 ml
  • 4 1⁄2 tsp
  • 0.095 cup
  • 0.04 pint
 plain flour
1⁄2 tbsp
  • 0.007 l
  • 7 1⁄2 ml
  • 1 1⁄2 tsp
  • 0.032 cup
  • 0.013 pint
 tomato puree
browned mince
425ml
  • 0.425l
  • 28 1⁄3tbsp
  • 85tsp
  • 1.8cup
  • 0.748pint
 beef stock
2 tbsp
  • 0.03 l
  • 30 ml
  • 6 tsp
  • 0.127 cup
  • 0.053 pint
 Worcestershire sauce
a few thyme sprigs
1 bay leaves
Mash
0.9 kg
  • 900 g
  • 1.98 lb
  • 31.7 oz
 potatoes 		peeled chopped boil til tender drain and steam dry mash
112 1⁄2ml
  • 0.113l
  • 7 1⁄2tbsp
  • 22 1⁄2tsp
  • 0.476cup
  • 0.198pint
 milk
12 1⁄2g
  • 0.013kg
  • 0.028lb
  • 0.441oz
 butter
3⁄4 of the cheddar
freshly grated nutmeg
salt
pepper
remaining cheddar