Sabtu, 16 April 2011

Cottage pie

Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 600g lean beef mince
  • 1 large carrot, peeled, finely chopped
  • 1 medium zucchini, finely chopped
  • 3 celery stalks, trimmed, finely chopped
  • 2 tablespoons salt-reduced tomato paste
  • 400g can salt-reduced chopped tomatoes
  • 1/2 cup salt-reduced beef stock
  • 850g sebago potatoes, peeled, chopped
  • 1/4 cup milk
  • 10g butter
  • 2 tablespoons grated tasty cheese
  • Mixed salad leaves, to serve
  • Method

    1. Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
    2. Add carrot, zucchini and celery. Cook, stirring, for 3 minutes. Add tomato paste, tomato and stock. Stir to combine. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until vegetables are tender. Preheat oven to 200°C/180°C fan-forced.
    3. Meanwhile, cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to saucepan over low heat. Mash. Stir in milk and butter. Remove from heat.
    4. Spoon mince mixture into four 1 3/4 cup capacity ovenproof dishes. Top with mash. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.


    • For babies: Blend or process pie until smooth. For older babies, roughly mash.
      For adults: Season with salt and pepper. Serve with mixed salad leaves.

Tidak ada komentar:

Posting Komentar