Cottage Pie Recipe

Summary

Preparation Time45 MinCooking Time1 Hr 20 Min
Ready In2 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Stewing beef1 Pound, minced (450 Gram)
 Onion1 Pound, chopped (450 Gram)
 Garlic1 Clove (5 gm), crushed
 Worcestershire sauce1 Tablespoon
 Mushroom ketchup1 Tablespoon
 Beef stock/Gravy1⁄2 Pint (300 Milliliter)
 Red wine1 Cup (16 tbs) (Adjust Quantity As Needed)
 Carrot1
 Celery stick1 Small, chopped
 Salt To Taste
 Black pepper To Taste
For roux
 Flour1 Tablespoon
 Butter1 Ounce (25 Gram)
 Oil1 Tablespoon
For mashed potatoes
 Cooked potatoes2
 Seasoning To Taste
 Cream fresh2 Tablespoon
 Milk4 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size

Calories 446 Calories from Fat 149

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 79.4 mg

Sodium 547.1 mg22.8%

Total Carbohydrates 33 g11.1%

Dietary Fiber 5.2 g20.6%

Sugars 7.2 g

Protein 27 g54.3%

Vitamin A 56.6% Vitamin C 24.2%

Calcium 10.9% Iron 36%

*Based on a 2000 Calorie diet

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.
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