Wednesday, September 19, 2012

Cheesy Cottage Pie

One Recipe a Week :: Fall 2012 :: Week 2
This week I went to my recipe file, and found clippings of recipes from a supper club I went to years ago. Jen liked to make food by Jamie Oliver, and one week it was 

Cheesy Cottage Pie.

Not really too much work, and quite yummy. A sort of wintery comfort food. It wasn't very strong in the spice-department, but it was nice. And next time I'll be more generous with the peas and carrots. 

I strongly prefer my recipe instructions to be mixed in with the ingredients, so I don't have to go back-and-forth with my eyes.  So, it's been re-written like that for you.  But it originally comes from here. 

Serves 6
1. Put the potatoes on to boil before starting anything else.
  • 6 large potatoes

2. Heat the oil in a large frying pan and fry the minced meat till browned.
  • approx 800g minced beef
  • 1 tablespoon olive oil

3. Remove from the pan and set aside. Add the onions to the pan and fry till lightly browned.
  • 1 large onion, finely chopped

4.Add the tomatoes and cook for a couple of minutes before adding the beef, carrots, peas and herbs.
  • 2 tomatoes, chopped
  • 2 large carrots, peeled and cubed
  • 2/3 cup of frozen peas (optional)
  • 1/2 teaspoon thyme
  • 1 teaspoon sage

5. Add the beef stock and season with salt and pepper.
  • approx 250ml beef stock
  • Salt and black pepper to season

6. Cook over a low heat for about 20mins, adding a bit more stock if it seems too dry (see note). {I added some of the potato water, rather than making more beef stock}

7. Once it's simmering, preheat the oven to 190C.  Hopefully before the end of 20 min, the potatoes will be done.  Mash them with
  • a little milk and butter
  • 1 handful of grated mature Cheddar cheese (or mature Gouda)
  • 3 tbsp grated Parmesan cheese
  • Pinch of nutmeg

8. Transfer the meat into a large baking dish or ovenproof casserole.

9. Top with the cheesy potatoes and score the top with a fork. You can either dot a little butter over the potatoes or spray a little olive oil over the top.

10. Bake at 190C for approx 30mins, till golden.

Note: If you prefer more gravy in your pie, double the quantity of stock and thicken with a little cornflour towards the end of cooking.

It's been almost a year since this bundle of joy showed up (and was wrapped in swaddling cloths).

No comments: