Cottage Pie with cheesy carrot potato mash. Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface. The carrot and goat cheese mash is fluffy, tart, a little sweet and so satisfying against the hearty stew it sits on. Wanted to tell you that these pies, with beef, are called Cottage Pies- a carroty The potato/carrot/goat cheese mash quite possibly is the most delicious thing ever. Cottage Pie with cheesy carrot potato mash

You can have Cottage Pie with cheesy carrot potato mash using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cottage Pie with cheesy carrot potato mash
  1. It’s 15 ml of olive oil.
  2. You need 500 grams of extra-lean minced beef.
  3. You need 1 clove of garlic, peeled and crushed.
  4. You need 1 of large onion, peeled and chopped.
  5. You need 2 of medium carrots, peeled and diced.
  6. Prepare 2 stick of celery, sliced.
  7. You need 2 tbsp of plain flour.
  8. You need 400 ml of beef stock.
  9. You need 100 ml of red wine.
  10. It’s 1 tsp of worcestershire sauce.
  11. It’s 1 tbsp of tomato puree.
  12. You need 2 tsp of chopped parsley.
  13. Prepare of salt and freshly ground black pepper.
  14. Prepare of For the mash.
  15. It’s 6 of large potatoes, peeled and cut into chunks.
  16. You need 2 of medium carrots, peeled and cut into chunks.
  17. You need 100 grams of butter.
  18. You need 100 ml of milk.
  19. Prepare 200 grams of cheddar cheese, created.
  20. It’s of salt.

Sausage meat - I like to add a little sausage meat in ground beef. Potatoes - Use russet, Yukon gold, or a combination of the two. Cheese - Adds a nice flavor, sharpness, and texture to the dish. Push the cooked peeled potatoes through a potato ricer or sieve using a spatula.

Cottage Pie with cheesy carrot potato mash instructions

  1. Preheat oven to 190°C.

  2. Heat a large non-stick frying pan and add the olive oil and extra-lean minced beef. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min..

  3. Add the beef stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid..

  4. Add the parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..

  5. Spoon the mince into a large, shallow, creased oven dish..

  6. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side..

  7. Top with the carrot and potato mash, smoothing the surface. Or pipe it on..

  8. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes well with a side dish of peas..

Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth puree. When you're in need of comfort without the calories, replace potato with chickpea mash in your cottage pie. Now spread your mashed potatoes over the reserved chicken mixture; if you wanted to get real fancy about it, you could pipe your potato puree with a pastry bag equipped with a large I think I might add cheese to help things solidify and reduce the amount of frozen vegetables. This Cottage Pie recipe is topped with cheesy, creamy, sliced potatoes - a modern variation of a British classic.