Cottage Pie with Potato & Leek Mash

Method:

Preheat the oven to 200 °C.

To make the filling, stir-fry the onions seasoned with Green Onion Seasoning in oil, in a large frying pan over a medium / high heat.

Cover with a lid to sweat the onions until they're beginning to brown.

Add the garlic.

In the same pan, break up the meat, stirring for 3 - 5 minutes. Then add the carrots.

Add the Gravy Powder and stir in.

Add the water and Liquid Stock.

Increase the heat to high and cook for 1 minute.

Add Worcestershire sauce, parsley, and peas.

Season to taste with Garlic Pepper Seasoning.

Bring to the boil, then reduce the heat to low, and simmer for 5 minutes.

Add thyme.

Spoon the filling into a large ovenproof dish and top with the potato and leek mash.

Bake for 30 minutes, or until the mashed potato topping is golden brown.

Serve from the dish.

Variation:

For a more sophisticated flavour, use 1 x 200 ml Ina Paarman’s Ready To Serve Pepper Sauce instead of the water.

Potato & Leek Mash:

To make the potato and leek mash, peel and cut the potatoes into large chunks, and place in a steamer.

Cover and steam for 20 minutes.

While the potatoes are steaming, season the leeks with Green Onion Seasoning, and stir-fry in the butter over medium / slow heat.

Mash the potatoes and season to taste with Potato Seasoning.

Stir in the milk and leeks.