Family Cottage Pie

Ingredients

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 tsp Gregg's Crushed Garlic
• 750g beef mince
• 2 carrots, chopped
• 100g button mushrooms, finely chopped
• 1 cup beef stock
• 1 cup water
• 50g sachet Gregg's Tomato Paste
• 1 Gregg's Whole Bay Leaf
• 1 tsp Gregg's Rubbed Oregano
• Gregg's Whole Black Peppercorns, freshly ground
• 1 cup frozen peas
• 4 large mashing potatoes
• 1/2 cup milk
• 1 Tbsp butter
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns

Method

Preheat the oven to 180° C.

Heat the oil in a frying pan over medium heat. Add the onion, Gregg's Crushed Garlic and mince and cook for 5 minutes, stirring, or until the mince is brown. Add the carrots, mushrooms, beef stock, water, Gregg's Tomato Paste, Bay Leaf and Oregano. Season with Gregg's Black Pepper. Simmer for 20 minutes or until the sauce thickens. Remove from the heat and add the peas. Remove the bay leaf and discard.

Meanwhile, place the potatoes in a large saucepan, cover with water and bring to the boil. Simmer for 20 minutes or until they are cooked. Drain and mash with the milk and butter. Season to taste with Gregg's Sea Salt and Black Pepper.

Place the mince in an 8 cup capacity oven dish. Top with the mashed potato and rough up the surface of the potato with a fork.

Bake in the preheated oven for 30 minutes or until the potato is golden.