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cottage pie Recipe

   
 

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     cottage pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 mins

Ingredients
75g slightly salted butter
2 onions, peeled and finely chopped
2 garlic gloves, peeled and finely chopped
2 large carrots, peeled quartered and roughly chopped
2 celery sticks, halved and roughly chopped
500g lean minced beef
1 tsp dried thyme
1 bay leaf
2 tbsp tomato puree
 
2 tbsp Worcestershire sauce
2 tbsp plain flour
500ml beef stock, plus extra if needed
1kg floury potatoes i.e. maris piper, peeled and cut into large chunks
2 tbsp milk

Instructions
preheat the oven to 180c/gas mark 4 heat a large deep sided casserole pan and add 10g of butter, onions and garlic. cook over a low heat for 5 mins until soft. toss in the carrots and celery and cook for a further 10 minutes. add the mince and break it up with a fork. cook for about 5 mins until all the mince is brown.
stir in the thyme, bay leaf, tomato puree, worcestershire sauce, flour and stock. season with a little salt and freshly ground black pepper. turn the heat down and simmer for 20 mins. if the mixture starts drying out add a little more stock.
meanwhile cook the potatoes in a large pan of cold, salted water. bring to the boil, cover and simmer for 15 mins or until tender. drain and return to the pan, add 25g of butter and milk, then mash.
tip the meat mixture into a 2litre ovenproof dish and top with mash. fluff the mash with a fork and dot the remaining butter over the top. put in the oven for 30-35 mins until the top is golden brown and he centre is piping hot.
Serving Suggestions
substitute the tomatoes with sweet red pepper sauce


Originally Submitted
6/3/2013





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