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Jun

22

Cottage Pie

June 22, 2009 | Leave a Comment

Looking for a versatile recipe using minced meat then this should fill the gap. Use minced beef for the “cottage pie” but you can use minced lamb to make a similar “shepherds pie”.

Serve up with additional seasonal vegetables. Recipe serves up to six.

Ingredients:

Minced Meat	900g	2 lb
Onions	2
Carrots (Medium)	4
Potatoes	900g	2lb
Milk
Margarine

Method:

Peel and dice the onions (not too small), peel and slice the carrots, place in a a pressure cooker with the minced meat and a little water. Cook under pressure for 6 minutes and allow to cool and depressurise before removing lid.

While the meat is cooking peel the potatoes, cut them into small chunks and cook in boiling water until soft, then mash with a knob of butter and some milk to make a creamy mash.

When the meat is cooked remove the lid and bring back to the boil. Put a little water in a cup and mix with corn flour to make a runny paste and brown with gravy browning. Stir this mixture in to the meat to thicken it. Tip the meat mixture into a suitable casserole or oven proof container and level off. Top off with the mashed potatoes and fork over to create a spikey texture.

Cook for about 30 minutes in a preheated oven at 200C ,400F, Gas Mark 6 until hot and the potato is slightly browned.