Comforting Cottage Pie
Oh dear, has it really been a week since I last wrote?! A busy week has stopped the inspiration flow and I, once again, have taken comfort in cooking the familiar - chilli, salmon and savoury rice and a couple of salads, to hold onto summer just a little bit longer, have all shown up on this week's menu. Of course, one needs time to refresh their thoughts, and a few days of not planning, has re-focused my thoughts on the season ahead.
Tonight then, we had Cottage Pie. A comforting beginning to Autumn...
Cottage Pie
1 medium onion
1 large carrot
500 g minced beef
1 tbsp tomato puree
1/2 pint beef stock
good handful of frozen peas
1 tbsp soy sauce
2-3 drops Tabasco
1 tbsp balsamic vinegar
salt and black pepper
2 bay leaves
2 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 oz butter
olive oil
Parmesan cheese, finely grated
Mature Cheddar cheese, grated
sprinkle of dried herbs.
Pre-heat the oven to 200 C.
Prepare the onion and carrot by dicing into small cubes.
Heat some olive oil, and then fry the onion and carrot for a minute.
Lower the heat, cover the pan, and sweat the vegetables for a further 2 mins.
Turn the heat up as you break the mince into the pan.
Stir the meat occasionally, to brown it evenly.
Add the stock to the meat and vegetables, along with the tomato puree.
Stir well, then add the peas.
Add in the sauce, Tabasco and vinegar. Season well, then drop in the bay leaves.
Once the pan has come to the boil, turn down the heat to a simmer, cover and leave to cook for 25 mins.
After cooking, place into a serving dish and allow to cool slightly.
Meanwhile, cook your potatoes (both varieties) in salted water for 15 mins, or until soft enough to mash.
Mash them with the butter, a drizzle of olive oil and a good grind of black pepper.
Stir in the Parmesan.
Top the pie with the mashed potato, grate the cheddar over the top and sprinkle the herbs.
Pop into the oven for 35 mins, or until the mash is golden on top and the cheese is beginning to crisp.
Serve with green vegetables and a dash of gravy, if you need it (or want it!).
Mmmm.... this is what I like about the cooler months! :-)
Tonight then, we had Cottage Pie. A comforting beginning to Autumn...
Cottage Pie
1 medium onion
1 large carrot
500 g minced beef
1 tbsp tomato puree
1/2 pint beef stock
good handful of frozen peas
1 tbsp soy sauce
2-3 drops Tabasco
1 tbsp balsamic vinegar
salt and black pepper
2 bay leaves
2 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 oz butter
olive oil
Parmesan cheese, finely grated
Mature Cheddar cheese, grated
sprinkle of dried herbs.
Pre-heat the oven to 200 C.
Prepare the onion and carrot by dicing into small cubes.
Heat some olive oil, and then fry the onion and carrot for a minute.
Lower the heat, cover the pan, and sweat the vegetables for a further 2 mins.
Turn the heat up as you break the mince into the pan.
Stir the meat occasionally, to brown it evenly.
Add the stock to the meat and vegetables, along with the tomato puree.
Stir well, then add the peas.
Add in the sauce, Tabasco and vinegar. Season well, then drop in the bay leaves.
Once the pan has come to the boil, turn down the heat to a simmer, cover and leave to cook for 25 mins.
After cooking, place into a serving dish and allow to cool slightly.
Meanwhile, cook your potatoes (both varieties) in salted water for 15 mins, or until soft enough to mash.
Mash them with the butter, a drizzle of olive oil and a good grind of black pepper.
Stir in the Parmesan.
Top the pie with the mashed potato, grate the cheddar over the top and sprinkle the herbs.
Pop into the oven for 35 mins, or until the mash is golden on top and the cheese is beginning to crisp.
Serve with green vegetables and a dash of gravy, if you need it (or want it!).
Mmmm.... this is what I like about the cooler months! :-)
Comments
Post a Comment