Chunky Beef Cottage Pie

Embrace the cold weather by curling up in front of the heater and watching the football while tucking into this tummy warmer.

The ingredient of Chunky Beef Cottage Pie

• 2 teaspoons olive oil
• 1kg beef chuck steak trimmed cut into 3cm pieces
• 8 eschalots peeled halved
• 2 garlic cloves crushed
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 2 tablespoons instant gravy powder
• 2 cups massel beef stock
• 2 large carrots peeled chopped
• 2 celery stalks trimmed chopped
• 1 medium red capsicum chopped
• 2 3 cup frozen peas
• 1kg sebago potatoes peeled chopped
• 1 3 cup milk
• 50g butter chopped

The Instruction of chunky beef cottage pie

• heat half the oil in a large heavy based saucepan over medium high heat cook beef in batches until browned all over transfer to a bowl
• heat remaining oil in pan add eschalots and garlic cook stirring for about 2 minutes or until eschalots are golden return beef and juices to pan add flour cook stirring for 1 minute add tomato paste and gravy powder stir to combine add stock cover bring to the boil reduce heat to low simmer for 20 minutes
• add carrot celery and capsicum season with salt and pepper stir to combine simmer covered for 30 minutes remove lid simmer for 30 minutes or until beef is just tender and sauce has slightly thickened stir in peas
• meanwhile make potato topping cook potatoes in a large saucepan of boiling water for 12 minutes or until tender drain well return to pan mash potato add milk and butter season and mash until smooth
• preheat oven to 200u00b0c 180u00b0c fan forced spoon beef mixture into an 8 cup capacity ovenproof dish spoon over potato topping bake for 20 minutes or until top is golden brown stand 5 minutes serve

Nutritions of Chunky Beef Cottage Pie

calories: 467 006 calories
calories: 19 grams fat
calories: 9 grams saturated fat
calories: 30 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 41 grams protein
calories: n a
calories: 763 16 milligrams sodium
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calories: nutritioninformation