flat roof cottage pie
From caramia 16 years agoIngredients
- ½ lb (250g) minced beef. Substitute the beef for lamb if you wish to make more of a shepherd's pie shopping list
- 1 large onion, diced shopping list
- 2 garlic cloves, chopped shopping list
- ¾ pint (450ml) really rich meat stock (the best you can find) shopping list
- 2 carrots, diced shopping list
- ½ pound (225g) mushrooms (equivalent to 3 large flat mushrooms), diced shopping list
- 6 heaped tsp sun dried tomato puree shopping list
- ¼ pt (150ml) red wine shopping list
- 1 bay leaf shopping list
- 2 tsp thyme shopping list
- 1 stick of celery, finely chopped shopping list
- Tip tsp cinnamon shopping list
- Tip tsp cayenne shopping list
- 1 lb (400-500g) potatoes shopping list
- Dessert spoon oil shopping list
- salt and pepper shopping list
- 1 level tsp sugar shopping list
How to make it
- In one saucepan, boil the potatoes for 10-15 minutes until nearly cooked.
- In a large saucepan, heat the oil and start to brown the onions with a little salt.
- When they begin to soften, add the celery and garlic and cook for a few minutes.
- Add the carrots and cook for another 5 minutes or so, stirring.
- Remove most of this from the pan. Don't worry about leaving some in.
- Add the meat and cook until all the water has disappeared and meat starts to brown.
- Add the thyme and cinnamon and stir well for a few minutes.
- Add the mushrooms and cook for another few minutes, then add the wine, stock, cayenne, sugar, tomato paste and bay leaf. Season with a little more salt and pepper.
- Cover and cook for 30 minutes.
- Now there are a couple of options. You can either add the potatoes and cook for another 15 minutes - making an all-in-one sort of cottage pie. Or, you could thicken the meat mixture with a desert spoon of gravy granules, slice the potatoes and layer in a casserole dish with a layer of potatoes on top. Just brush the top with oil, sprinkle some more thyme and bake for 20 minutes until the potatoes start to crisp and the mixture bubbles.
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