Cottage Pie Slow Cooker style

Ingredients:
800g beef mince
2 carrots peeled and chopped
1 onion roughly diced
3 tbsp of worcestershire sauce
1 oxo cube
1 beef stock melt
900ml hot water
1 bay leaf
1 clove of garlic chopped finely
Salt and Pepper to season
Sprinkle of garlic salt
2 cups of frozen peas
Enough grated cheddar to top the pie


For the mash
1.5 kg potatoes peeled and chopped into pieces
Knobs of butter
Splash of milk
5 teaspoons of cornflour with a little water mixed



Method:

1.  Place your vegetables into the slow cooker along with the garlic, bay leaf worcestershire sauce and salt and pepper and garlic salt.  Place 900ml of boiling water into a jug along with the stock melt and the oxo cube and stir to combine. Sprinkle the beef mince into the cooker and pour the stock over the mince. Stir to combine all the ingredients together. Put your cooker onto low for a couple of hours stirring every so often.

2. Meanwhile place the chopped potatoes into the saucepan. Place onto a high heat until the water is boiling, once boiling turn down to a medium heat for about 20 minutes. Drain away the water. Mash well then add the butter and the milk until creamy. Put to one side.


3. Do not be alarmed if your mince mixture is a little watery. Turn the heat up to high on your slow cooker and cook for another 2-3 hours. Stirring occasionally. Add the cornflour to the mince mixture and stir until thickened. If not thick enough feel free to add a little more.


4. Place the mince mixture into two oven proof dishes and allow to cool. Place the mash over the mixture and using a fork spread over the oven dish. Repeat with the second dish. Grate as much cheese as desired over the top.

5. Preheat oven to 160 C fan oven and cook for an hour or until the cheese is golden and brown. Serve with gravy and green beans.