Cottage Pie, Beacon Island Hotel Style

Ingredients

• 1.1 kilogram beef mince, coarsely ground
• 2.oil, for frying
• 3.1 beef stock cube, crumbled
• 4.tablespoon tomato paste, 1–2 tablespoons
• 5.salt and pepper, to taste
• 6.1.75 cup water, cold
• 7.2 onions, chopped
• 8.2 garlic, crushed
• 9.5 tomatoes, very ripe, peeled, deseeded and chopped
• 10.potatoes, medium; 7–8
• 11.1 egg, beaten
• 12.1 tablespoon flour, for mash
• 13.1 tablespoon oil or margarine, for mash
• 14.0.5 teaspoon baking powder, for mash
• 15.salt and pepper, for mash

Method

1. 1.Brown meat in oil.
2. 2.When brown, add the crumbled stock cube, tomato paste, seasoning and water. Set aside.
3. 3.In same pot fry the onion and garlic. Add the tomatoes and simmer about 15 minutes.
4. 4.Add the tomato-onion mixture to the browned beef. Taste for seasoning.
5. 5.Boil potatoes until soft. Drain off excess water, mash and add egg, flour, oil, baking powder and seasoning.
6. 6.Place meat mixture in an ovenware dish. Top with the mashed potato.
7. 7.Bake in 160°C (350°F) oven for 40 minutes.

Notes

• The original has a cross mark (+) next to the title — possibly indicating a favourite or special recipe.
• The Beacon Island Hotel was a landmark hotel in Plettenberg Bay, South Africa. This recipe is attributed to their kitchen.