Cottage Pie with Meat and Vegetables

Ingredients

• 300 g starchy potatoes
• Salt
• 1 onion
• 100 g green peas (frozen)
• 1 Carrot
• 1 tomato
• 400 g minced beef
• 2 tbsp Vegetable oil
• 1 tsp tomato paste
• Salt
• black pepper (freshly ground)
• 60 ml hot milk
• 20 g soft butter
• 50 g grated cheddar cheese
• nutmeg
• 1 roll puff pastry (pre-made, refrigerated section)
• butter (for greasing)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Peel and finely dice the onion. Thaw the peas. Peel and cube the carrot. Boil the tomato briefly, cool, peel, quarter, seed, and dice it. Brown the minced beef and onions in hot oil. Add the vegetables and cook for a few minutes, stir in the tomato paste, and season with salt and pepper.

4. 4.

   Drain the potatoes, let them steam dry, then mash them. Stir in the hot milk, butter, and cheese, seasoning with salt, pepper, and nutmeg.

5. 5.

   Roll out the puff pastry and cut 4 circles (about 12 cm each).

6. 6.

   Grease four small ramekins (8 cm diameter) and line them with pastry. Fill with the meat mixture, top with mashed potatoes, and bake in the preheated oven for about 25 minutes. Remove, let cool from the molds, and serve on plates.