Beef Stew Cottage Style Pie
The PERFECT leftover recipe. Whenever I get out the slow cooker to make a beef stew I like to double up and freeze some for later.
Cook time25 minutes
Ingredients
Directions
- 1
Bring the potatoes to boil in a large pan of water. When the potatoes are fork tender, drain.
- 2
Season with salt and pepper. Add the butter, garlic and milk. Mash until smooth - you can also use an electric hand whisk to make them extra smooth.
- 3
Grab two pie tins. Transfer the cold stew into the dish. If made from fresh, allow to cool before adding the potato or it’ll sink. Add the potato on top. Start to smooth from the outside edges inwards. Top with the grated cheddar.
- 4
Place the pin tins on top of a large baking dish in case they overflow. Bake in the oven for 25 minutes at 180 degrees celsius.
