(makes 4 individual cottage pies)
600g Maris Piper potatoes ( peeled and cut into wedges)
25g butter
50ml milk
500g minced beef steak
1 teaspoon cooking oil
1 tablespoon cornflour
1 teaspoon cooking oil
1 large onion ( chopped)
1 small carrot (diced)
500ml beef stock
A handful of chopped fresh parsley
1 tablespoon cornflour
100g grated cheddar cheese
Salt and pepper
1. Place Maris Piper potatoes in a large pan of boiling salt water fr 20 minutes till soft. Drain. Add in butter and milk. Mash the potatoes using a potato masher till light and fluffy. Season to taste. Set aside.
2. Heat oil in a sauce pan. Fry the onion till golden brown. Add in mince beef and carrots. Cook for 3 minutes. Add in chopped parsley. Stir in the beef stock. Cover and leave to simmer for 30 minutes.
3. Blend cornflour with a tablespoon of cold water. Stir into the minced beef to thicken the sauce. Season with salt and pepper.
4. Transfer the beef filling into 4 individual pie dishes. Put the mashed potato in a piping bag wit a star nozzle. Pipe the potato on top of each cottage pie. Sprinkle the top with grated cheese.
5. Place the cottage pies in a preheated over Gas mark 5/ 190C for 25 to 30 minutes until the top is golden brown and the cheese is melted.
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