It being the Queen's Jubilee Day, and us feeling a bit homesick for our monarch (well for the public holiday we would generally be taking at this time of year anyway!) we thought we would bring you this British classic from the lovely Cath (Mum of five and counting?!).   Now our friend Cath is one to do things in bulk, and by bulk I mean the Cosco-once-weekly-stock-up-on-commercial-sized-boxes of tissues, wipes, goldfish, squeezy applesauce AND of course diapers!  So this recipe is normally quadrupled and frozen for later use...we'll leave you to adjust your quantities accordingly.  The other slight change to tradition is the inclusion here of delicious Latin American spices; cumin, oregano and paprika...(though we blame her El Salvadorean friend for this). xx

Cath's Cottage Pie (serves 6)

Pantry Must Haves
1 1/2 lb ground beef
2 onions - chopped

4-6 cloves garlic - chopped
2 carrots - peeled and diced
1 tsp cumin
1 tspn oregano
Freshly ground salt and pepper
1 tsp paprika
1 pack mushrooms - sliced
2 zucchini - diced
2 cups beef stock
1 Tbspn cornflour
6 large potatoes, peeled, boiled and mashed
sprinkle of cheese (optional)


Directions
In a large frypan or heavy bottomed saucepan, fry onion, garlic and carrots in a little olive oil, add beef and brown.  Add spices (cumin, oregano, paprika) and salt & pepper and simmer on low heat for 30 minutes.
Add veges (mushroom and zucchini) and cook over low heat for a further 20 - 30 minutes.
Add cornflour and beef stock and simmer for 10 minutes.  Transfer entire mixture to a casserole dish and cover with mashed potatoes and cheese. 
Bake at 350F for 30 mins or until filling is bubbling up through potato.