Cottage Pie with cheesy carrot potato mash. Heat a large non-stick frying pan and add the olive oil and mushrooms. Ingredients of Vegetarian Cottage Pie with cheesy carrot potato mash. Cottage Pie with cheesy carrot potato mash JJ Cape Town.
You can cook Cottage Pie with cheesy carrot potato mash using 20 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Cottage Pie with cheesy carrot potato mash
- You need 15 ml of olive oil.
- It’s 500 grams of extra-lean minced beef.
- It’s 1 clove of garlic, peeled and crushed.
- You need 1 of large onion, peeled and chopped.
- You need 2 of medium carrots, peeled and diced.
- Prepare 2 stick of celery, sliced.
- Prepare 2 tbsp of plain flour.
- Prepare 400 ml of beef stock.
- It’s 100 ml of red wine.
- You need 1 tsp of worcestershire sauce.
- You need 1 tbsp of tomato puree.
- Prepare 2 tsp of chopped parsley.
- Prepare of salt and freshly ground black pepper.
- Prepare of For the mash.
- Prepare 6 of large potatoes, peeled and cut into chunks.
- Prepare 2 of medium carrots, peeled and cut into chunks.
- You need 100 grams of butter.
- Prepare 100 ml of milk.
- You need 200 grams of cheddar cheese, created.
- Prepare of salt.
This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover. It should be bubbling up all around the edges.
Cottage Pie with cheesy carrot potato mash step by step
Preheat oven to 190°C.
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..
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..
Add the parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..
Spoon the mince into a large, shallow, creased oven dish..
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..
Top with the carrot and potato mash, smoothing the surface. Or pipe it on..
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..
Boil the potatoes until soft and mash them with the milk until smooth and creamy. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato. Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced.
