Cottages Pie

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Cottage pie

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1kg Desiree potatoes
  • 2 tablespoons butter
  • 3/4 cup hot milk
  • 6 cups cooked Basic mince (see related recipe)
  • 2 tablespoons cornflour
  • 1 cup Massel beef stock
  • 2 tablespoons lemon thyme leaves
  • 1/2 cup grated tasty cheese

Method

  • Step 1
    Peel potatoes. Place into a saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until tender. Drain. Return to saucepan. Add butter and milk. Mash until smooth.
  • Step 2
    Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm. Mix cornflour and 2 tablespoons of beef consomme in a jug to form a paste. Add remaining consomme. Add to mince with thyme. Cook, stirring, until sauce comes to the boil. Reduce heat to medium. Simmer for 10 minutes or until sauce thickens.
  • Step 3
    Preheat oven to 200°C. Grease a 6cm deep, 24cm x 30cm (base) lasagne dish. Spoon sauce into dish. Top with mashed potato. Sprinkle with cheese. Bake for 30 to 35 minutes or until cheese is melted and potato is golden brown. Serve.

Cottage pie

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 600g lean beef mince
  • 1 large carrot, peeled, finely chopped
  • 1 medium zucchini, finely chopped
  • 3 celery stalks, trimmed, finely chopped
  • 2 tablespoons salt-reduced tomato paste
  • 400g can salt-reduced chopped tomatoes
  • 1/2 cup Massel beef stock
  • 850g sebago potatoes, peeled, chopped
  • 1/4 cup milk
  • 10g butter
  • 2 tablespoons grated tasty cheese
  • Mixed salad leaves, to serve

Method

  • Step 1
    Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
  • Step 2
    Add carrot, zucchini and celery. Cook, stirring, for 3 minutes. Add tomato paste, tomato and stock. Stir to combine. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until vegetables are tender. Preheat oven to 200°C/180°C fan-forced.
  • Step 3
    Meanwhile, cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to saucepan over low heat. Mash. Stir in milk and butter. Remove from heat.
  • Step 4
    Spoon mince mixture into four 1 3/4 cup capacity ovenproof dishes. Top with mash. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.

Mac 'n' cheese cottage pie

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 cup macaroni
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, diced
  • 500g beef mince
  • 2 tablespoons gravy powder
  • 400g can diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 20g butter
  • 1 tablespoon plain flour
  • 1 cup milk
  • 1 cup grated pizza cheese
  • 3/4 cup frozen peas, corn and capsicum

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Cook macaroni in a large saucepan of boiling salted water, following packet directions. Drain. Return to pan.
  • Step 2
    Meanwhile, heat oil in a 4.5cm-deep, 20cm (base) 24cm (top) ovenproof frying pan over medium-high heat. Add onion and carrot. Cook, stirring, for 5 minutes or until onion softens. Add mince. Cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned.
  • Step 3
    Stir in gravy powder. Add tomato and Worcestershire. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens. Remove from heat.
  • Step 4
    Meanwhile, melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in half the cheese. Season with salt and pepper. Add cheese sauce to macaroni. Stir to combine.
  • Step 5
    Stir frozen vegetables into mince mixture. Top with macaroni mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.

Easy baked bean cottage pie

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 555g can baked beans in tomato sauce
  • 1 cup frozen peas, corn and carrot
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2/3 cup grated tasty cheese
  • 1/2 x 1kg bag potato gems
  • Fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic. Cook for 30 seconds. Add mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add baked beans, vegetables and sauces. Stir to combine. Bring to a simmer. Season with salt and pepper. Remove from heat.
  • Step 2
    Spoon mixture into an 8-cup-capacity baking dish. Sprinkle with half the cheese. Top with potato gems. Sprinkle with remaining cheese. Bake for 30 minutes or until golden. Sprinkle with parsley leaves. Serve.

Cottage pie

Image credit: Scott Hawkins – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 500g beef mince
  • 1/4 cup (40g) plain flour
  • 1/2 cup (125ml) red wine
  • 1 cup (250ml) Massel beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons dried bay leaves
  • 1/2 cup (80g) frozen peas
  • 4 (about 800g) pontiac potatoes, peeled
  • 50g butter
  • 1/2 cup (125ml) warm milk
  • Melted butter, extra, for brushing

Method

  • Step 1
    Heat oil in a frying pan over medium heat. Add onion, carrot and celery; cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps, for 5 minutes or until mince changes colour.
  • Step 2
    Add flour and cook, stirring, until well combined. Add wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add stock, Worcestershire sauce, tomato paste and bay leaves and simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens. Add peas and remove from heat. Taste and season.
  • Step 3
    Meanwhile, place potatoes in a saucepan with cold water over high heat; bring to the boil. Cook for 15 minutes or until tender. Drain well, return to pan, add butter and mash until smooth. Add milk and stir to combine. Season with salt and pepper.
  • Step 4
    Preheat grill on high. Spoon beef into a 1.5L (6 cup) ovenproof dish. Spoon mash over the top; lightly brush with melted butter. Cook for 2-3 minutes or until potato is golden brown. Serve immediately.

Cottage Pie

Image credit: Sue Ferris – taste.com.au

Ingredients

  • 2 carrots
  • 2 sticks celery
  • 1 brown onion
  • 1 zucchini
  • 1 garlic clove (crushed)
  • 2 teaspoons olive oil
  • 400g extra lean beef mince
  • 1 tablespoon flour
  • 1 1/4 cups Massel beef stock
  • 1/3 cup tomato sauce
  • 1kg peeled and chopped potatoes
  • 1/3 cup warm milk
  • 1 cup low fat cheese

Method

  • Step 1
    Fry 2 carrots, 2 sticks celery, brown onion and 1 zucchini, all finely chopped, with 1 crushed garlic clove in 2 teaspoons olive oil. Cook for 7 mins. Add 400g extra lean beef mince, cook on high heat until browned. Stir in 1 tablespoon flour, cook for 1 minute. Add 1 1/4 cups beef stock and 1/3 cup tomato sauce and season.
  • Step 2
    Boil 1kg peeled and chopped potatoes until tender. Drain and mash. Beat in 1/3 cup warm skim milk and season well.
  • Step 3
    Spoon mixture into an ovenproof dish. Spread the mashed potato over and sprinkle over 1 cup low-fat cheese. Bake in 200°C oven for 15 minutes.

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