Friday, August 6, 2010

Cottage Pie

This Recipe courtesy from Chef Nadiah Shah ...thanks Nadine ! with slight changes to suit my BOSS and his armies' taste.

cottage pie

1 onion finely chopped
1/2 carrot
1/2 celery
1 tomato [you can substitute with tomato puree]
whole button mushrooms sliced

feel free to adjust the quantity of vegetable to suit your taste.

500 gm minced beef [can substitute with lamb to make shepherd's pie]
1 tablespoon worchestershire sauce [Lea & Perrins]
1-2 mixed dried herbs
salt and freshly milled pepper
3/4 to 1 cup of beef stock [alternatively beef cubes]
2 tablespoon of flour

4 Large potatoes

Heat olive oil in a large saucepan, add the onion and cook the onion until the onion is clear or translucent add the minced beef and saute using a wooden spoon break up the beef so it is nice and fine. When the beef is browned stir through the flour and cook for a minute. Add the tomato puree/tomato, carrots, peas, celery, mushrooms, worchestershire sauce, herbs, salt and pepper. stir thoroughly to combine.gradually add the stock and bring to boil, reduce the heat and simmer for 15-20 minutes or until the mixture is thick.

Peel the potatoes, chop into quarters place in the saucepan with cold water and salt and bring to the boil. cook the potatoes until tender, drain. mashed the potatoes with 1 tablespoon of butter add a little bit of warm milk and add salt to taste. Preheat oven to 190C. Spoon the mince mixture into a pie dish, then spoon the mashed potato over the mince. Use a fork to create ridges across the levelled surface.
If you want the top crispy dot with butter cook until the potato is a bit golden then sprinkle cheese on top and continue to cook until the cheese is bubbling and browning.....

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