Cottage pie has forever been a classic comfort food that’s guaranteed to be popular with the whole family, but with the addition of delicious slow-cooked beef chunks in this recipe, the whole dish has just gone up a notch. While the meal takes some time to perfect, once you try it you’ll be glad you gave it a go!

The main star of the show is definitely the flavourful, rich beef, so don’t be afraid of adding in or removing any extra ingredients that you feel necessary. Serve it up with a side salad or some veg to complement all of the different flavours and enjoy!

Ingredients

• 2 tablespoons olive oil
• 800g gravy beef, trimmed, cut into 2.5cm pieces
• 1 medium brown onion, chopped
• 2 small carrots, halved, cut into 2cm pieces
• 1 celery stick, trimmed, cut into 2cm pieces
• 2 garlic cloves, crushed
• 1 tablespoon sweet paprika
• 1/2 teaspoon caraway seeds
• 2 tablespoons plain flour
• 420g can condensed tomato soup
• 3/4 cup beef stock
  Mash potato
• 1.25kg sebago potatoes, peeled, chopped
• 1 cup sour cream
• 1/2 cup grated tasty cheese

Method

1. Heat half the oil in large frying pan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to bowl of slow cooker.
2. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until vegetables just start to turn golden. Add garlic, paprika and caraway seeds. Cook, stirring, for 1 minute. Add flour. Cook, stirring, to coat vegetables.
3. Gradually add soup and stock, stirring to combine. Transfer mixture to slow cooker. Season with pepper. Stir to combine. Cover slow cooker with lid. Turn on to low. Cook for 6 hours or until beef is very tender. Preheat oven to 220C. Stir mixture occasionally during the last 2 hours cooking to prevent it from sticking to edge of slow-cooker bowl.
4. Meanwhile, for mash, cook potatoes in large saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain well. Return potato to pan over low heat. Mash until smooth. Stir in sour cream and cheese. Season with pepper.
5. Spoon beef mixture into a 4.5cm deep, 24cm (top) round pie dish. Dollop mash on top (you may need to spread top slightly with a spatula). Bake pie dish on baking tray for 25 to 30 minutes or until top is golden. Serve.