BEEF AND PORK MINCE COTTAGE PIE WITH PARMESAN MASH
Lockdown day #314🇿🇦
- 700 g lean beef mince
- 375 g pork bangers, defrosted and membrane removed
- 2 onions, chopped
- 2 cloves garlic, grated
- 3 whole tomatoes, chopped (half a tin of whole Italian tomatoes)
- 1½ cups mixed frozen veggies
- 200 ml thick Worcestershire sauce
- oil for frying
- enough mash to cover the mince in a oven dish
- 2 eggs, beaten
- 150 ml fine Parmesan cheese
Mix the eggs and parmesan into the mash.
Fry the onions and garlic lightly then add the beef and pork banger mince that has been thoroughly mixed to blend. Fry the mince while breaking up any lumps. You want a crumbly texture. Once the mince starts changing colour add the Worcestershire sauce and stir. Allow the moisture to evaporate then add the tomatoes and vegetables.
Stir and simmer until vegetables are cooked and the tomatoes have cooked away into the mince.
Spoon into a greased, ovenproof dish. Spoon the mash on top and sprinkle a bit of parmesan over for a crunchy finish.
Bake in preheated oven at 180°C for 30 minutes. Serve with salad.
Recipe and photo: Elsabie Templeton
