A delightful twist on the classic shepherd's pie, featuring a rich beef filling topped with creamy, cheesy mashed potatoes.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions for better flavor.
Add the diced onion and cook until softened.
Stir frequently to prevent the onions from burning.
Stir in the ground beef and cook until browned.
Break up the beef with a spoon to ensure even cooking.
Add the carrots, garlic, black pepper, mixed herbs, and tomato paste. Stir well.
Grate the carrots for quicker cooking and a smoother texture.
Pour in the beef stock and bring to a simmer. Cook until the mixture thickens.
Stir occasionally to prevent sticking and ensure even cooking.
Boil the potatoes in a large pot of water until tender.
Cut the potatoes into even pieces for quicker and uniform cooking.
Drain the potatoes and mash with butter and milk until smooth.
Use warm milk for a creamier mash.
Spread the beef mixture evenly in a casserole dish.
Press the mixture down gently to create an even layer.
Top with the mashed potatoes, spreading evenly.
Use a fork to create ridges on the surface for a crispy texture.
Sprinkle grated cheese over the top and bake at 180°C for 30 minutes.
Place the dish on a baking tray to catch any drips.
Serve hot and enjoy your delicious cottage pie.
Garnish with fresh parsley for a pop of color and flavor.
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