Cottage PieContributed by Dave Stringfellow
1 Beef Stock Cube
1 tablespoon Tomato Purée
1 teaspoon Worcestershire Sauce
1/2 teaspoon oregano
1/2 teaspoon Paprika
1/2 teaspoon Basil
1/2 teaspoon garlic powder
100 grams Cheese
100 mililiters water
250 grams Minced Beef
Start by peeling and cubing the Swede. Boil this for about 35 mins until soft.
While the swede cooks dice and onion and fry in a little butter and oil. Once soft, set aside in a dish and fry the Mince. Once the mince has a good colour combine the herbs, onions, Tomato puree, worcestershire sauce and stock cube in the water together in the pan. add Salt and pepper to taste and leave to cook for about 5-10 mins on low.
While the meat mix simmers drain the swede and mash until smooth. Pour the meat in to an oven dish and layer the swede mash over the meat. Do this 1 spoon full at a time or you will have the mash sink in to the meat.
Top it all with the grated cheese and oven bake for 20 mins on 180C or until the cheese has a nice golden brown colour.