Camp Cottage Pie by Saffron Hodgson

Ingredients

Stew Potato Topping • 2 pounds ground beef • 3 potatoes (1kg beef mince) • 2 tablespoons butter • 1 onion, diced • milk, as needed • 2 cloves garlic, diced • 1 cup shredded • beef stock, 4 cups, (grated) cheddar cheese or as required • Italian herbs, to taste • 3 carrots, sliced • 2 cups frozen peas • 1/2 cup water • 2 tablespoons corn starch (cornflour)

Recipe Directions Stew 1. Heat the Dutch oven to a medium-hot temperature then fry the ground beef and onion until the beef is dark brown and the onion is soft and starting to caramelize. 2. Add the garlic and stir through. Slowly add the beef stock, stirring to make sure anything stuck to the Dutch oven is removed. Add the carrots and peas, cook until softened. 3. Combine in a cup, the water and corn starch (cornflour) until smooth. Stir mix into the boiling stew and stir until returned to the boil and thickened. Take off the heat. Potato Topping 1. Peel the potatoes then boil and mash. Stir in the butter and milk. Tip: This could also be done using either leftover mashed potatoes, or instant potato mix when camping. 2. Spoon the mashed potato gently over the stew, then sprinkle with shredded cheddar cheese and Italian herbs. 3. Place the lid on and bake the cottage pie for 15 minutes at 300 degrees F (150 degrees C). For a 10-inch Dutch oven place 6 charcoal briquettes on the bottom and 12 charcoal briquettes on the top.

Tip: To make this a one-pot meal cook the mashed potato first then put aside while making the beef component. Add back on to finish.