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COTTAGE PIE
This is a Cottage Pie Recipe from the Student Cookbook I bought for my 16 year old son, to learn some recipes from before he leaves for University in 2 years time
2 onions
4 medium sized carrots
4 sticks of celery
50g butter
550g lamb mince (we used beef mince)
500ml stock
4 tbsp tomato ketchup
1/2 tsp mixed herbs
salt and pepper
2kg large potatoes, peeled
150ml milk
400g can baked beans
1. Gather your ingredients
2. Peel then chop the onions, very finely. For this, we used our trusty V Slicer, watch those blades, V sharp!
3. Also chop celery and carrots (we had no carrots so these got left out this time) finely.
4. Heat half the butter and oil in a saucepan, add the chopped vegetables and fry, stirring for 5 minutes until they start to soften.
5. Add the meat and fry for another 5 minutes, breaking up the mince with a spatula or wooden spoon.
6. Make up stock and add to the pan. 500ml uses 3 cubes, so we decided to use a mixture of what we had.
7. Stir the stock into the pan.
8. Add Ketchup
9. Add Herbs
10. Bring that mixture to the boil. That is when bubbles come to the surface of the liquid, over the whole pan at the same time. When this happens, turn the heat down to a simmer. This is when bubbles are only coming to the surface over a small part of the pan at a time, occasionally.
Stir occasionally.
11. Meanwhile prepare your potatoes for mashing. If you are using a traditional masher, you will need to peel. We are using a potato ricer, so there is no need to peel. Just chop the potatoes in half.
12. Cover the potatoes with water and bring to a boil. Boil for 15 - 20 minutes, until tender enough for mashing.
13. We forgot to take photos of the potato ricer in action, oops. Mash the potatoes, add milk and the rest of the butter, mix thoroughly.
14. Heat the oven to 200 C, 400F, Gas Mark 6.
15. Stir the baked beans (straight from the tin) into the meat mixture and pour into a large, shallow, oven proof dish, or individual dishes.
16. Spoon the mashed potato onto the top of the meat mixture, spreading it right to the edges of the dish.
17. Bake for about 40 minutes until the potato is pale and gold on top.
18. Like SO!
This is a Cottage Pie Recipe from the Student Cookbook I bought for my 16 year old son, to learn some recipes from before he leaves for University in 2 years time
2 onions
4 medium sized carrots
4 sticks of celery
50g butter
550g lamb mince (we used beef mince)
500ml stock
4 tbsp tomato ketchup
1/2 tsp mixed herbs
salt and pepper
2kg large potatoes, peeled
150ml milk
400g can baked beans
1. Gather your ingredients
2. Peel then chop the onions, very finely. For this, we used our trusty V Slicer, watch those blades, V sharp!
3. Also chop celery and carrots (we had no carrots so these got left out this time) finely.4. Heat half the butter and oil in a saucepan, add the chopped vegetables and fry, stirring for 5 minutes until they start to soften.
5. Add the meat and fry for another 5 minutes, breaking up the mince with a spatula or wooden spoon.6. Make up stock and add to the pan. 500ml uses 3 cubes, so we decided to use a mixture of what we had.
7. Stir the stock into the pan.
8. Add Ketchup
9. Add Herbs
10. Bring that mixture to the boil. That is when bubbles come to the surface of the liquid, over the whole pan at the same time. When this happens, turn the heat down to a simmer. This is when bubbles are only coming to the surface over a small part of the pan at a time, occasionally.Stir occasionally.
11. Meanwhile prepare your potatoes for mashing. If you are using a traditional masher, you will need to peel. We are using a potato ricer, so there is no need to peel. Just chop the potatoes in half.
12. Cover the potatoes with water and bring to a boil. Boil for 15 - 20 minutes, until tender enough for mashing.
13. We forgot to take photos of the potato ricer in action, oops. Mash the potatoes, add milk and the rest of the butter, mix thoroughly.
14. Heat the oven to 200 C, 400F, Gas Mark 6.15. Stir the baked beans (straight from the tin) into the meat mixture and pour into a large, shallow, oven proof dish, or individual dishes.
16. Spoon the mashed potato onto the top of the meat mixture, spreading it right to the edges of the dish.
17. Bake for about 40 minutes until the potato is pale and gold on top.
18. Like SO!
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