Cottage Pie

A slow-cooker variation on a classic
  1. Heat oil in large fry pan, cook onion and garlic, stirring for approx 5 minutes or softened. Add beef, cook, stirring, for 5 minutes or until browned. Drain excess oil.
  2. Add paprika (I used smokey paprika) and pepper (I used about 1 two); cook, stirring for 1 minute or until fragrant. Add flour; cook, stirring, for 1 minute. Put into slow cooker.
  3. Add celery (I used 1 ½ stalks), carrot (I used 2 med/small), sauce, paste and stock (I used 2 cups worth of beef stock seasoning plus 1 cups worth of vegetable stock seasoning to 1 cup of water). I used ¼ water and ¼ red wine to reglaze fry pan and added that juice to slow cooker. I also added one portion of frozen spinach and 1 handful of frozen peas cos I can't not change things... Cook, covered on low for 3 hours, season to taste. Can be frozen at this point.
  4. Meanwhile place​ potatoes in sauce pan with enough cold water to barely cover potatoes; bring to the boil. Boil, uncovered, over medium heat for 15 minutes or until tender. Drain. Mash potatoes in a large bowl until smooth, stir in butter and milk. Season.
  5. Preheat grill.
  6. Transfer beef mixture to a 2.5l capacity dish. Top with potato, sprinkle with cheese. Cook under grill 5 minutes or until cheese melts and potato is warmed enough. Serve pie sprinkled with parsley. Suggested side is a watercress salad.

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