Cottage Pie v2.00 01/09/20 © web design
Cottage Pie
Method
Overall time: 2 Hours
Servings: 6 Big Servings
1. Boil Kettle for Beef Stock & heat large pan of water for potatoes
4. Put 1.8kg potatoes, peeled and halved, into similar sizes. Add to the pot of water & cover them. Bring to the boil and then simmer until tender.
6. Cook 500g mince until mince brown. Drain excess fat.
7. Add to Wok: Add Garlic, 1 tbsp Tomato Puree; Glass of Red Wine; Beef Stock; 4 tbsp Worecestershire Sauce; a few spriggs of Thyme; 3 tbsp Plain Flour & 2 Bay Leaves.
9. After 30mins drain potatoes thoroughly and mash with 225ml of milk and a knob of butter & most of the 200g grated cheese & some nutmeg. Season with salt & ground black pepper.
10. Put mixture into 2 ovenproof dishes. Cover the mixture with the mashed potato.
11. Sprinkle remaining grated cheese & Nutmeg over top.
SERVE
12. Pop in the oven for 30 mins or until golden and bubbling at the edges.
190° C
(30 minutes)
or until golden brown
At least 20 mins
2. Preparation: Chop 2 Red Onions; Finely chop 3 Garlic Cloves; Defrost & chop 250g Frozen Carrots (or 3 fresh carrots). (15mins)
3. Add Onions, Carrots and Peas into Wok and cook on low heat for 20 mins.
5. Prepare Beef Stock. Add 2 Beef Stock cubes to a jug & add in 850ml of boiling water from kettle. Stir until totally disolved.
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8. Transfer browned mince to wok. Then bring to boil & simmer for 30-45 mins.
