Heat the oil in a large frying pan, add the beef, onion and garlic, then sauté for 8mins or until golden brown. Stir in the carrots and flour and cook for 1 min.
Add the tomatoes, stock cube and 300ml water. Season with salt and ground black pepper, then stir as the mixture comes to the boil. Cover and simmer for 40mins or until the meat is tender.
Cook the potatoes in boiling salted water for 10-15mins or until tender. Drain the potatoes, return to the pan, then add the butter and mash until smooth and lump free. Season to taste.
Spoon the meat mixture into a shallow dish, then top with the potatoes - fluff up the surface with a fork. Pop under a hot grill and cook for 2mins or until the top is golden brown. cook the peas in boiling water for 2-3mins, drain and serve with the cottage pie.
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