2.0|tbsp|Olive Oil|olive oil.jpg|28.36
2.0|pc|Chopped Onion|chopped onions.jpg|150.0
2.0|clove|crushed Garlic|minced Garlic.jpg|10.0
500.0|g|Lean Mince|lean mince.jpg|500.0
2.0|pc|sliced Carrot|sliced carrots.jpg|150.0
125.0|g|frozen Garden Peas|new_frozen garden peas.jpg|125.0
4.0|tbsp|Tomato Puree|tomato puree.jpg|56.72
2.0|tbsp|chopped fresh Parsley|chopped fresh Parsley.jpg|28.36
250.0|ml|Beef Stock|Beef Stock.jpg|250.0
0.0|as per taste|Salt|salt1.jpg|0
0.0|as per taste|Pepper|pepper.jpg|0
4.0|pc|peeled Potato|Peeled Potato.jpg|300.0
125.0|g|grated Cheddar Cheese|Grated Cheddar Cheese.jpg|125.0
Preheat the oven to 200°C / Gas mark 6.
Heat oil in a pan, add onions, garlic and mince, cook stirring, until mince is browned.
Add carrots, peas, puree, parsley, stock, salt and pepper, simmer covered for about 20 minutes or until the carrots are tender.
Meanwhile, boil the potatoes and mash with butter and cheese.
Spoon the mince mixture into an oven-proof dish.
Top with potato-cheese mash.
Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top.