Our Chunky Beef Cottage Pie Recipe

Aussie’s Chunky beef cottage pie, made in one pot (which means less washing up!) 🥩 This one takes a little longer, but most of it is just letting the beef simmer away until it’s fall-apart tender. Ingredients: • 1kg chuck steak, cut into chunks • 1 onion, 1 carrot & 2 sticks celery • 4 cloves garlic • Tomato paste • 1 cup sweetcorn & 1 cup frozen peas • 2 cups red wine & 2 cups water • 2 tsp beef stock • Worcestershire sauce • 2 bay leaves & fresh thyme • 750g potatoes • 150g butter & ½ cup milk • Flour or cornflour, to thicken • Panko crumbs & parmesan • Olive oil, parsley, salt & pepper Method: 1. Season and brown the beef in olive oil. Remove from the pot. 2. Cook the onion, carrot, celery and garlic until softened, then stir through the tomato paste. 3. Add the beef, red wine, water, beef stock, Worcestershire sauce, bay leaves and thyme. 4. Cover and simmer for around 2 hours, until the beef is fall-apart tender. 5. Stir through the sweetcorn and peas and thicken the sauce. 6. Boil and mash the potatoes with butter, milk, salt and pepper. 7. Top the beef with the mash, then sprinkle with panko crumbs and parmesan. 8. Bake until golden and crispy, then finish with fresh parsley. One pot, a bit of time and a very hearty camp dinner. Easily serves 6 people!