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Cottage Pie

Elitists.Kitchen's picture
Ingredients
  Stewing beef 1 Pound, minced (450 Gram)
  Onion 1 Pound, chopped (450 Gram)
  Garlic 1 Clove (5 gm), crushed
  Worcestershire sauce 1 Tablespoon
  Mushroom ketchup 1 Tablespoon
  Beef stock/Gravy 1⁄2 Pint (300 Milliliter)
  Red wine 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Carrot 1
  Celery stick 1 Small, chopped
  Salt To Taste
  Black pepper To Taste
For roux
  Flour 1 Tablespoon
  Butter 1 Ounce (25 Gram)
  Oil 1 Tablespoon
For mashed potatoes
  Cooked potatoes 2
  Seasoning To Taste
  Cream fresh 2 Tablespoon
  Milk 4 Tablespoon (Adjust Quantity As Needed)
Directions

GETTING READY
1) Pre-heat the oven to 350°F/180°C/Gas 4.

MAKING
2) Heat a pan with oil and butter. Sauté the onion and garlic for a few minutes until soft.
3) Put in mince meat and brown lightly. Pour in stock, wine and sauces and stir.
4) Let it come to a boil and then simmer for 40 minutes.
5) Put in the carrot and celery pieces. Simmer a further 10 minutes.
6) Add roux to the dish and thicken it.
7) In a pan, boil potatoes in their jackets. When cooked, peel and season with salt, pepper and onion salt.
8) Stir in fresh cream and milk into the potatoes and mash well.
9) Take a casserole dish and transfer the mincemeat into it
10) Top it with the mashed potato.
11) Scatter some crushed potato crisps on top.
12) Bake untill the top is crisp.

SERVING
13) Make slices and serve hot.

NOTE
Fresh mince can be used instead of leftover minced roast beef.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
45 Minutes
Cook Time: 
80 Minutes
Ready In: 
125 Minutes
Servings: 
4

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