Slow Cooker Beef Cottage Pie
Ingredients
Beef Mince Mix: (makes 6-7 cups)
1 packet vegetable soup mix
500g beef mince
2 cloves garlic, minced
1 large onion, diced
1 medium carrot, sliced
100g mushrooms, sliced
1 tin (400g) chopped tomatoes
2 Tbsp cooking oil
2 1/2 cups hot water
Salt
Black pepper
Cottage Pie:
4 cups beef mince mix
1 cup frozen peas
Topping:
800g potatoes, boiled and mashed
2 Tbsp butter
3 Tbsp Tatua Cooking Cream
Salt
pepper
1 cup grated cheddar cheese
Serve with steamed greens- broccoli, beans etc.
Method
Beef Mince Mix
- Heat oil in a large fry pan.
- Brown beef mince, breaking up with a spatula.
- Add garlic and onion and continue to cook for 2 minutes then add carrot and mushroom and cook for 1 minute.
- Transfer the content of the frying pan to the slow-cooker bowl.
- Add soup mix, chopped tomatoes and hot water. Stir well. Cook on high for 1 hour, then turn to low for 2-3 hours.
- Check a few times and add a little hot water if the mixture is too dry. Season to taste.
Cottage Pie
- Make soft mashed potato with butter and Tatua Cooking Cream.
- Combine peas with beef mince mix and place in a baking dish.
- Top with mashed potato. Scatter cheese all over and bake in the 180°C oven for 40-45 min until the pie turns deliciously golden.
- Serve with steamed broccoli.
