Cottage Pie

Ingredients

• 500g lean mince, 5 star
• ½ red capsicum (bell pepper), diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup frozen peas & corn
• 2 onions, diced
• 2 tbsp. tomato paste, no added salt
• 2 cloves garlic
• 1 tsp. brown sugar
• 3 tbsp.worcestershire sauce
• 1 tsp. thyme and oregano each
• 2 cups beef stock, low salt
• ½ cup red wine
• ½ cup grated low fat tasty cheese
• 2 tsp. corn flour mixed with ¼ cup cold water
• 1 pkt potato gnocchi

Method

1. 1In a large non-stick frypan heat olive oil and cook onion on med heat for 5 mins. Add red capsicum and sauté for 5 more minutes. Then add carrots and celery cooking a further 5 mins, sweating out the veg’s.
2. 2Now add the beef. You need to brown and break it up so turn up the heat and keep stirring so the beef browns. When it looks cooked, add the garlic, tsp. brown sugar, herbs, wine, turn the heat down to med and cook out the wine.
3. 3Now add the stock and season with cracked pepper and simmer for 40 mins. Leave lid off so the liquid reduces down. At the 30 min mark add cornflour mixed with ¼ cup water to filling, this will thicken the mixture.
4. 4Preheat oven 180C (350F).
5. 5Bring a large pot of water to boil and cook the gnocchi as per instructions. Drain and set aside.
6. 6Once your filling has simmered for 40 mins, turn off and stir in the frozen peas & corn.
7. 7Place mixture in an oven proof dish, layout gnocchi on top with grated cheese.
8. 8Cook in oven for 30 mins.
9. 9Serve with steamed broccoli.