All recipesClub FavouritesLoaded Cottage Pie Yorkshire Puddings40 min 4 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for4250g lean beef mince1 onion, finely diced1 large carrot, finely diced3 garlic cloves, crushed1 tbsp balsamic vinegar20g tomato purée500ml beef stock1 tsp Worcestershire sauce1 tbsp brown sauce1 tsp sugarSalt and black pepper500g potatoes, peeled and chopped10g butter40ml semi-skimmed milk50g mozzarella and cheddar, grated70g peas4 Yorkshire puddingsMethod1Preheat the oven to 200C fan2Boil the potatoes in salted water until soft, then drain well3Mash with the butter and milk until smooth and season to taste4Meanwhile, spray a pan with oil and cook the onion and carrot for 5–6 minutes until softened5Add the garlic and cook for 1 minute6Add the beef mince and cook until browned, breaking it up as it cooks7Stir in the tomato purée, balsamic vinegar, Worcestershire sauce, brown sauce and sugar8Pour in the beef stock, season well and simmer for 10–15 minutes until thickened9Cook the peas according to pack instructions10Place the Yorkshire puddings on a tray and heat in the oven for 4–5 minutes11Spoon the mince mixture into each Yorkshire pudding12Top with mash, then sprinkle over the cheese13Bake for 10–12 minutes until golden and bubbling14Serve with peas on top or on the side#BeefComments Sign in to leave a comment.Be the first to leave a note.
