Slow Cooker Beef Cottage Pie

Ingredients

Beef Mince Mix: (makes 6-7 cups)

1 packet vegetable soup mix

500g beef mince

2 cloves garlic, minced

1 large onion, diced

1 medium carrot, sliced

100g mushrooms, sliced

1 tin (400g) chopped tomatoes

2 Tbsp cooking oil

2 1/2 cups hot water

Salt

Black pepper

Cottage Pie:

4 cups beef mince mix

1 cup frozen peas

Topping:

800g potatoes, boiled and mashed

2 Tbsp butter

3 Tbsp Tatua Cooking Cream

Salt

pepper

1 cup grated cheddar cheese

Serve with steamed greens- broccoli, beans etc.

Method

Beef Mince Mix

1. Heat oil in a large fry pan.
2. Brown beef mince, breaking up with a spatula.
3. Add garlic and onion and continue to cook for 2 minutes then add carrot and mushroom and cook for 1 minute.
4. Transfer the content of the frying pan to the slow-cooker bowl.
5. Add soup mix, chopped tomatoes and hot water. Stir well. Cook on high for 1 hour, then turn to low for 2-3 hours.
6. Check a few times and add a little hot water if the mixture is too dry. Season to taste.

Cottage Pie

1. Make soft mashed potato with butter and Tatua Cooking Cream.
2. Combine peas with beef mince mix and place in a baking dish.
3. Top with mashed potato. Scatter cheese all over and bake in the 180°C oven for 40-45 min until the pie turns deliciously golden.
4. Serve with steamed broccoli.