Cottage Pie

800g potatoes, peeled and sliced

2 tbsp butter

salt and pepper

½ cup milk

¼ cup parmesan cheese, grated

1 tbsp fresh parsley, finely chopped

1 tbsp olive oil

150g brown onion, diced

6 cloves garlic, finely chopped

800g Dandaragan Beef mince

100g carrot, diced

150g mushrooms, diced

1 flat tbsp dry thyme

salt and pepper

2 heaped tbsp tomato paste

2 tbsp Worcestershire sauce

1 cup boiling water

1 flat tbsp sweet paprika powder

1 flat tbsp garlic powder

1 heaped tsp beef stock powder, low sodium

2 heaped tbsp gravy mix powder

100g frozen peas

Preheat the oven to 180 degrees Celsius. Prepare the mash by boiling a large pot of water. Once boiled add in the potatoes and cook until tender. In the meantime, heat oil in a large non-stick frying pan and sauté onions and garlic gently until translucent. Increase the heat and add the mince to the pan, breaking it up with your hands first. Use a wooden spoon to continue to break up the mince into small pieces whilst frying it. Once mince is mostly browned then add carrot, mushrooms, thyme, salt and pepper. Fry for a couple of minutes then stir in tomato paste and Worcestershire sauce. Pour boiling water in and once the liquids in the pan are bubbling then add sweet paprika powder, garlic powder, beef stock powder and gravy mix. (Follow directions on gravy packet, some will need to dissolve in hot water, others in cold.) Stir well and allow it to thicken. Add the peas and simmer gently for a couple of minutes whilst mashing the potato with butter, milk, salt and pepper. Use a potato ricer to make the mash smoother. Tip the meat filling into an ovenproof dish then spread mashed potato over the top. Sprinkle with parmesan cheese and put in the oven on the middle shelf for 20 minutes or until bubbling hot. Garnish with fresh parsley.