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Cottage Pie
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1 tablespoon oil
2 onions, chopped
2 garlic cloves, crushed
750g beef mince
¼ cup (35g) flour
2 cups (500ml) beef stock
1/3 cup (90g) tomato paste
1 tablespoon Worcestershire sauce
2 tomatoes, sliced
salad, to serve
Potato topping
500g potatoes, peeled, chopped
45g butter
¼ cup (60ml) hot milk |
- Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned.
- Stir in flour and cook for 1 minute. Remove from heat, add stock, tomato paste and worcestershire sauce. Bring to boil on medium heat and simmer for 5 minutes.
- Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste.
- Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Rough up surface of potato with a fork.
- Bake for 30 minutes, until top is golden. Serve with salad.
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