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Cottage pie 900g potatoes, peeled and quartered 6 tbsp milk 110g butter, cubed + 1 tbsp for the sauce Salt and ground black pepper Oil 115g chopped onion 115g finely diced carrot (and other vegetables if wanted) 1 clove garlic, minced 450g minced beef 400 ml beef stock 115g chopped white mushrooms 1 tbsp flour 115g grated Cheddar Cheese 1. Heat the oven to 375°F/190°C/Gas 5. 2. Boil the potatoes until soft then drain. Place the milk and butter and mash. Season to taste and keep to one side. 3. Fry the onion and carrot for 5 minutes. Add the garlic and cook for another minute. 4. Add the minced beef and one-half of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, mushrooms, and season with salt and pepper. Cover with a lid and cook for 15 minutes. 5. Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins. 6. Place the meat sauce into an 20cm X 7cm deep ovenproof dish and cover with
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