Modern Crispy ‘gratin’ Cottage Pie

• 1 onion, diced
• 3 medium carrots, peeled and diced
• 2 celery sticks, chopped
• 3 cloves of garlic, chopped
• 3 sprigs of rosemary, picked and chopped
• 500g Food Lover’s beef mince
• 15ml (1 Tbsp) smoked paprika
• 10ml (2 tsp) each of cumin and coriander
• 30g tomato paste
• 1 can (400g) La Belinda chopped tomatoes
• 125ml (1/2 cup) frozen peas
• Salt and pepper, to taste

For the crispy Potato topping

• 2-3 medium potatoes, peeled and sliced thinly lengthwise (about 2-3mm thick)
• 30ml (2 Tbsp) butter, melted

• Heat a pot with a dash of olive oil.
• Fry the onion, carrot and celery sticks for about 4-5 minutes. Add the garlic and rosemary and fry for another minute or two until fragrant.
• Add the beef mince and fry, stirring until browned, then add all the spices and tomato paste.
• Fry for about 3-4 minutes, then add the soy sauce and tinned chopped tomatoes. Stir and allow to simmer on a low-medium temperature for about 45 minutes.
• Once cooked, add the frozen peas and season with salt and pepper to taste.
• Place this mixture into an oven-proof dish. leaving about 2cm space – do not fill to the top of the dish.
• Pre-heat the oven to 180°C
• Pack the thinly-sliced potatoes on the mince mixture and brush with melted butter.
• Place in the oven and bake for about 30–45 minutes or until the potatoes are cooked and golden brown.