Cottage Pie With Minced Beef Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Interest GroupEveryday
Ingredients
| Lard or margarine - 25 g | ||
| Onion | 1 | |
| Carrots | 2 | |
| Mushrooms | 50 Gram, chopped | |
| Beef | 500 Gram, minced | |
| Hot brown stock - 300 ml or water and 1/2 beef stock cube | ||
| Salt | 1 To taste | |
| black pepper | 1 | |
| Old potatoes - 750 g, peeled and quartered, if large | ||
| Butter/Margarine | 25 Gram | |
| Milk - a little | ||
| Cornflour - 2x5 ml spoons, for thickening | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In a cooker, melt the lard or margarine.
3) Fry the onion until it begins to soften, add the carrots and mushrooms and cook for a few more minutes.
4) Carefully lift the vegetables out of the cooker and drain well.
5) Brown the minced beef in the hot lard or margarine and then carefully dram the excess lard or margarine from the cooker.
6) to the cooker, add the hot stock or water and stock cube, and stir well to remove any residues from the base of the cooker.
7) Add salt, pepper and the vegetables to the beef.
8) Cover the beef with the trivet.
9) Place the lightly salted potatoes in a separator (if this is perforated line first with a piece of aluminium foil or greaseproof paper).
10) Stand the separator on the trivet.
11) Place lid to close the cookerr, bring to high pressure on a medium heat and cook for 6 minutes.
12) Reduce the pressure quickly.
13) Lift out the potatoes, transfer to a basin and mash with butter, salt, pepper and a little milk until they are smooth and creamy.
14) Return the open cooker to the heat and add the cornflour blended with a little water.
15) Cook, stirring constantly, until thickened.
16) Taste and adjust the seasoning as necessary.
17) Transfer the meat to a 1.2 litre/2 pint flameproof dish.
18) Top with the mashed potato, marking a pattern on the top with a fork.
19) Brown under a hot grill.
SERVING
20) Serve the cottage pie with a green vegetable.
1) Arrange the ingredients.
MAKING
2) In a cooker, melt the lard or margarine.
3) Fry the onion until it begins to soften, add the carrots and mushrooms and cook for a few more minutes.
4) Carefully lift the vegetables out of the cooker and drain well.
5) Brown the minced beef in the hot lard or margarine and then carefully dram the excess lard or margarine from the cooker.
6) to the cooker, add the hot stock or water and stock cube, and stir well to remove any residues from the base of the cooker.
7) Add salt, pepper and the vegetables to the beef.
8) Cover the beef with the trivet.
9) Place the lightly salted potatoes in a separator (if this is perforated line first with a piece of aluminium foil or greaseproof paper).
10) Stand the separator on the trivet.
11) Place lid to close the cookerr, bring to high pressure on a medium heat and cook for 6 minutes.
12) Reduce the pressure quickly.
13) Lift out the potatoes, transfer to a basin and mash with butter, salt, pepper and a little milk until they are smooth and creamy.
14) Return the open cooker to the heat and add the cornflour blended with a little water.
15) Cook, stirring constantly, until thickened.
16) Taste and adjust the seasoning as necessary.
17) Transfer the meat to a 1.2 litre/2 pint flameproof dish.
18) Top with the mashed potato, marking a pattern on the top with a fork.
19) Brown under a hot grill.
SERVING
20) Serve the cottage pie with a green vegetable.
Chef
