1 kg lean beef mince
2 onions diced
2 carrots diced
2 celery sticks diced
4 garlic cloves, crushed
2 tbsp plain flour
2 tbsp tomato paste
1 teaspoon fresh rosemary, chopped
¾ cup red wine
2 cups beef stock
2 tablespoons Worcestershire sauce
1 package frozen potato rostis
- Heat a large frying pan over high heat and spray with oil. Add half the beef mince and cook for 5 min or until browned, breaking up any lumps with a spoon. Transfer cooked mince to a bowl,repeat with remaining mince. Transfer to bowl.
- Heat 1 tablespoon olive oil in the same pan over medium- high heat. Add onion, carrot and celery and cook, stirring often, for 10 min. Add garlic, flour, tomato paste and the rosemary and stir for 1 min. Return all mince to the pan along with red wine, beef stock and Worcestershire sauce. Bring to a simmer and cook, uncovered, for 35- 40 min, or until thickened. Season to taste. Transfer to a greased 10-cup capacity ovenproof baking dish.
- Preheat oven to 200°C (180°C fan forced). Spread Potato Rosti Topping evenly over the beef mixture. Bake for 45-55 min or until Rosti Topping is crisp and golden. Serve cottage pie with a rocket, cucumber and cherry tomato salad.