Tuesday, 7 February 2012

Tulip Cottage Pie

This is one of my favourite winter recipes. Comfort food at its best!

2-3 tbsp oil
2 onions, finely choopped
4 celery stalks, chopped
half a pepper, diced
2 garlic cloves, crushed
500g minced beef
4 carrots, diced
250g mushrooms, chopped
1 tbsp flour
1 cup stock
2 tbsp tomato puree
4-5 large potatoes, cooked
appr. 25g butter
1 cup grated chese
salt, pepper
 Heat the oil in a large frying pan. Add the onions and saute until softened. Add the celery, pepper and garlic. Cook until starts to soften.
 Add the mince and cook until brown. Break up any lumps with a wooden spatula.
 Add your veg and cook until soft.
 Sprinkle with flour, stir then add the stock and tomato puree. Simmer for about 30 mins on low heat.
 When done put the mixture in an oven-proof dish. Mash the potatoes in a bowl with the butter and enough to milk to make it nice and creamy. Add salt and pepper to taste a nd a small handful of grated cheese. Spread this on top of your mince mixture. Sprinkle grated cheese on top and into the oven! Best to pre-heat it to 200 C and cook your pie until the top is golden and mixture bubbles (appr. 30 mins).

Hmm, yummy! Serve with a green salad.

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