Double Beef & Rainbow Veggie Cottage Pie

• Meanwhile, finely chop onion, carrot and garlic.
• Pick thyme leaves (see ingredients). 
• Heat a large frying pan over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add onion and carrot, stirring, until softened, 5-6 minutes.
• Add garlic & herb seasoning and tomato paste and cook, stirring until fragrant, 1 minute. 

• Reduce heat to medium-high, then stir in thyme leaves, Worcestershire sauce, chicken-style stock powder and the water.
• Simmer until bubbling, 1-2 minutes.
• Remove from heat, then stir in baby leaves, until slightly wilted. Season to taste with salt and pepper. 

TIP: Add a dash of water if the mince looks dry!

• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute.
• Remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Season with salt and pepper.

Little cooks: Get those muscles working and help crush the potatoes!
TIP: Add a splash of water if the potato looks dry!

• Preheat grill to high.
• Transfer the beef mixture to a baking dish, then evenly top with crushed potato topping.
• Sprinkle over shredded Cheddar cheese. Grill pie until lightly golden, 8-10 minutes.

Little cooks: Join in on the fun by smoothing the crushed potatoes evenly over the pie!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
TIP: Grills cook fast, so keep an eye on the pie!