Thursday, April 19, 2012

Crispy-topped Cottage Pie

from Taste.com.au


Serves 4

Get This -

  • olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 750g beef mince
  • 1 cup beef stock
  • 400g can diced tomatoes
  • 2 tablespoons plain flour 
  • 2 carrots, peeled, diced
  • 1 cup frozen peas
  • 500g Desiree potatoes, thinly sliced
  • 100g tasty cheese, finely grated

Do This -
  1. Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
  2. Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in flour and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.
  3. Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish. Spoon in mince.
  4. Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with a little oil. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.

Note - to hide the vegetables from Miss 4, I grated the carrot and swapped frozen peas for grated zucchini.

This recipe is from Taste.com.au

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