High Protein Cottage Pie Recipe

By Chef Jack Ovens · 90 min

Ingredients

Instructions

1. Mash: boil peeled, chopped potatoes in cold salted water for 15–18 minutes until fork-tender. Drain well, then mash or rice until smooth.
2. Stir the butter, warm milk and egg yolk into the mash, then season with salt and pepper. Set aside.
3. Heat the olive oil in a large sauté pan over medium heat. Add the grated onion, carrot and celery and cook 8–10 minutes until soft and lightly golden.
4. Add the garlic and cook for 1 minute.
5. Raise the heat to medium-high, add the beef mince, break it up and brown for 7–8 minutes. Season lightly.
6. Stir in the tomato paste and cook for 2 minutes to caramelise it.
7. Add the Worcestershire sauce, balsamic vinegar, beef stock, thyme, rosemary and bay leaves, scraping up the pan. Simmer gently for 25–30 minutes until rich and slightly thickened.
8. Remove the herbs and bay leaves, stir in the peas and season to taste.
9. Divide the filling evenly among five 750 ml oven-safe containers. Spread the mash over the top to the edges, rough it up with a fork, place the containers on a tray and bake at 200°C (390°F) for 20–25 minutes, until golden.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionEggMilkCarrotPotatoCeleryTomato paste