Ingredients.
- 500 grams mince
- 2 large carrots
- 1 large onion
- 6 garlic cloves
- 2 leaks
- 1 hispi cabbage
- Butter
- 7 large potatoes
- Fresh thyme
- Tomato pure
- 1 can crushed tomatoes
First preheat your oven to 190C.
Add 5 whole garlic cloves to a heat resistant tray or pot and put them in the over to roast.
Peel your potatoes and cut them in half, add them to a large pan.
Heat oil and a lump of butter in a large pan. Add the copped onion, one garlic clove and the chopped carrots. Cook over a medium heat for about 5 minutes until soft. Add the thyme and season with salt and pepper.
Add the mince to the pot and on a high temperature to brown.
When little brown bits have formed on your mince add your canned tomatoes and a little bit of tomato pure.
When your garlic cloves have roasted, peel them and chop finely until it almost becomes a paste. Add it to the mince.
Let the mixture simmer while you prepare your leaks and cabbage.
Chop up your leaks and cabbage. Make sure you wash your leaks before you add them to a pot.
Cut out the tough middle bit of your cabbage.
Before you start cooking your leak and cabbage mix.
Mash up your potatoes with a big chunk of butter and a splash of milk, season with salt and pepper.
Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Whilst the cottage pie is in the over cook your leak and cabbage mix.
When soft add butter and season with salt and pepper to taste.
ENJOY
