Monday, 3 February 2014

Simple Cottage pie #Recipe




Serves 4 

  • 1lb/445g extra lean minced beef
  • 2 onions finely chopped 
  • 4 carrots peeled and cut into bite sized chunks
  • 2tbsp Worcestershire sauce
  • 2 levels tbsp tomato puree
  • 426ml beef stock
  • salt and freshly ground pepper
  • 2lb/908g swede cut into bite sized chunks
  • 1lb/445g celeriac peeled and cut into bite sized chunks
  • A handful of fresh parsley finely chopped, plus extra to garnish


Method


Preheat your oven to 200'C/400F/Gas mark 6. prepare all the ingredients first, boil the Swede and celeriac for 12-15 minutes or until soft both vegetables are really hard to mash if there not soft.

Dry Fry the beef over a high heat for 3-4 minutes to brown it, stirring occasionally, add the carrots and cook for 5-6 minutes until they start to soften.

Add the Worcestershire sauce, tomato puree and stock then season, bring to the boil, then reduce heat to the medium - low and simmer for 25minutes stirring occasionally until the stock has reduced.

Drain the water from the swede and celeriac then return to the pan add the parsley season and then mash.

Spoon the beef mixture into the a deep ovenproof dish and pile on top the mash. Bake for 30 minutes.

Garnish the pie with the remaining chopped parsley and serve with extra vegetables.

This recipe is really simple but preparation is the key.  

 

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