Thatched Cottage Pie is a traditional twist on a firm family favourite. Warming and hearty, it’s a hassle-free hit and perfect for sneaking in extra veg or using up any leftovers.
- Preheat the oven to 200°C, 180°C, Fan, Gas Mark 5.
- Place the onion, celery and carrot into a food processor and wiz whizz a couple of times until finely chopped.
- In a large frying pan add the oil and cook the vegetables until soft but not browned. Add the tomato purée and cook for a further minute before stirring in the flour.
- Add the stock and brown sauce and bring to the boil. Once boiling turn the heat down and add the roast beef and simmer for 5 minutes. Stir in the peas and half of the rosemary, season with a little salt and milled pepper then tip into a smallish deep sided oven dish.
- Coarsely grate the potato and place into clean tea towel and squeeze the potatoes dry. Season with a little salt and pepper. Cover the cottage pie filling with the grated potato, sprinkle over the remaining rosemary and bake in the oven for about 20 minutes until the top is crispy.
Tip: You can pop the pie under a preheated moderate grill to crisp up if you like
- Place the onion, celery and carrot into a food processor and whizz a couple of times until finely chopped.
- Tip the vegetables into a large microwavable bowl and cook for 5 minutes.
- Stir the tomato purée and flour into the vegetables then add the beef stock, brown sauce, roast beef, peas and half of the rosemary. Cover and pop back into the microwave for a further 5 minutes.
- Now transfer the filling to a microwavable serving dish.
- Grate the potato as coarsely as you can then ring out any excess water by ringing in a clean tea towel. Season the potato with a little salt and milled pepper and mix in the last of the chopped rosemary. Scatter over the filling and cook in the microwave for 8-10 minutes.
- Pop under a preheated moderate grill just before serving.