Cottage Pie with Cheesy Bacon Mash
Make a cottage pie that your whole family will love, then top it with a creamy, cheesy bacon mash and they’ll love it even more!
This fabulous recipe sounds rather complicated but it’s not really. Sometimes adding one or two extra ingredients makes a huge difference and this is definitely one of those times. The star of this dish isn’t the savoury mince casserole, it’s the mashed potato topper.
Let’s have a look at the ingredients.
For the mince casserole part of the dish, you’ll need mince, onion, garlic, carrots, celery, peas, olive oil, worcestershire sauce, tomato paste, one tin of diced tomatoes and one cup of beef stock. For the topper, you’ll need one kilogram of potatoes, milk, grated tasty cheese, bacon, green onions and sour cream.
Firstly, fry up your diced bacon and allow to cool on some kitchen paper. Then add your onions, carrots and celery to the pan with some minced garlic. Add the mince and break up with a spoon until browned, then add the rest of your savoury mince ingredients. Stir well to combine and allow to simmer for fifteen minutes. Turn off the heat, stir through the peas and let it cool for another fifteen minutes.
Meanwhile, make your mashed potatoes! Simmer them on a stove top until tender, then drain and return to the pan. Mash them thoroughly then add some milk, sour cream, half the cheese, half the bacon and half the green onions.
Spoon the mince mixture into the bottom of a 6 cup capacity casserole dish. Carefully spread the mashed potato mix on top of the mince mixture until nice and even. Sprinkle the rest of the grated cheese on top and bake in the oven until golden. Top with remaining bacon and green onions and serve immediately.
It tastes even better than it looks, I promise.
That mashed potato topper is to die for, I could have just eaten a bowl of that by itself.
- 1 tablespoon olive oil
- 3 rashers bacon, chopped
- 1 brown onion, chopped
- 2 carrots, cut into 1cm dice
- 2 celery stalks, cut into 1cm dice
- 2 garlic cloves, crushed
- 750g beef mince
- 1 tablespoon tomato paste
- 400g tin diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- 1 cup frozen peas
- 1kg potatoes, peeled, chopped
- 1/3 cup sour cream
- 1/3 cup milk
- 2/3 cup grated tasty cheese
- 2 green onions, thinly sliced
- Heat oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until crisp. Drain on paper towel.
- Add onion, carrot and celery to pan and cook, stirring, for 5 minutes. Add garlic and cook for 30 seconds. Add mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add paste, tomatoes, sauce and stock. Bring to a simmer. Reduce heat to medium-low. Simmer for 15 minutes or until mixture thickens slightly. Stir in peas. Season. Set aside for 15 minutes to cool.
- Meanwhile, preheat oven to 220°C. Cook potatoes in a large saucepan until tender. Add sour cream, milk, and ½ each of the bacon, cheese and green onion and stir.
- Spoon mince mixture into a 6 cup baking dish. Top with mash. Sprinkle with remaining cheese. Bake for 10 to 15 minutes or until golden. Sprinkle with bacon. And top with remaining green onion. Serve.