Mini Cottage Pies
Directions
- 1Add beef mince, diced red onion, chopped carrot, chopped mushrooms, tomato purée, Worcestershire sauce, lazy garlic/garlic purée, cracked black pepper, thyme, beef stock and bay leaf to the slow cooker.
- 2Cook on high for 4 hours.
- 3Add frozen peas.
- 4Spoon the mixture into the silicone muffin tray.
- 5Top with mashed potato (sweet potato and regular potato can be used) and grated cheese.
- 6Bake at 180c for 25 minutes.
- 7Serve with extra gravy.
Ingredients
- 250 g beef mince
- 1 red onion, diced
- 1 large carrot, chopped
- 6 mushrooms, chopped
- 2 TBSP tomato purée
- 1 TBSP Worcestershire sauce
- 1 TSP lazy garlic/garlic purée
- 1 pinch cracked black pepper
- 1 TSP thyme
- 250 ml low salt beef stock
- 1 bay leaf
- 1 large handful peas
- 250 g mash potato of your choice
- 50 g grated cheese
Equipment
slow cookersilicone muffin trayoven