Chunky Beef Cottage Pie
Chunky Beef Cottage Pie
4 potatoes, peeled and chopped
350gm diced beef
1 carrot, finely diced
1 zucchini, finely diced
1 onion
2 cloves garlic
1 C beef stock
1 tbs tapioca flour
1 Tbs Worchester sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sea salt
1 tsp black pepper
2 Tbs olive oil
1 Tbs butter
Pre heat the oven to 180°. Heat olive oil in a fry pan. Brown the beef, then remove from the pan and set aside. Add a little more oil and add the diced onion and crushed garlic. Add the carrot and zucchini to the fry pan. Sauté for 5-8 minutes until they are tender. Add the dried herbs, salt and pepper, and stir to combine. Add the beef, stock, Worchester sauce and tapioca flour to the fry pan. Stir well to dissolve the flour. Bring to a simmer, cover and let it cook for around 30 minutes or until the gravy starts to thicken.
Bring a saucepan of water to the boil. Add the potatoes and boil until they are tender. Remove potato from the sauce pan, drain and rinse. Mash potato with a fork and stir through the butter. Season the mash potato with a little sea salt and pepper.
Place the beef mixture into two ramekin dishes. Top with mash potato. Place the dishes in the oven and cook for around 15 minutes, or until the mash has turned golden.
Serves 2
If you’d like access to more delicious fertility friendly food recipes subscribe today to access our Weekly Meal Plans and Recipes
