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Blended Cottage pie

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Ingredients

Savoury Mince Blend
2 tbsp Olive oil
1 Onion, chopped finely
1-2 cloves Garlic cloves, crushed
1-2 tsp Curry powder
1 Celery stick, finely chopped
1 zucchini, grated
1 medium carrot, grated
1 tablespoon flour, optional*
500g 50/50 Meadow Mushrooms & beef mince blend
1 cup tomato puree or beef stock
1/2 cup water
2 tsp beef stock concentrate
1 cup frozen peas, optional
Topping
3-4 medium floury potatoes, peeled and cut into large pieces
1/3 cup milk
25g butter
100g grated cheese
1 tsp Smoked paprika

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Blended Cottage pie

  • Medium

Ingredients

  • Savoury Mince Blend

  • Topping

Directions

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Steps

1
Done

Pre heat the oven to 180C.
Heat the oil in a frying pan and cook the onion, garlic, curry powder, celery, zucchini and carrot with a sprinkle of salt, over a medium heat for 5 minutes. If you are using beef stock, add the flour now and cook for 2-3 minutes

2
Done

Add the mushrooms and mince blend, raise the heat a little, and cook, stirring occasionally for 10 minutes.

3
Done

Stir in the tomato puree or beef stock and half a cup of water. Bring to a simmer and cook for 20 minutes stirring in the peas in the last 5 minutes if using. Season to taste.

4
Done

Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer until cooked through.

5
Done

While potatoes are cooking, make the filling as per Savoury Mince recipe. This can also be pre-made the day before.

6
Done

Drain potatoes and cover with a tea towel. Heat the milk and butter in the saucepan until the milk is hot. Mash the potatoes, then mix with the butter, milk and cheese and season with salt

7
Done

Spoon the filling into an ovenproof dish.

8
Done

Spoon the mash over to cover the top. Sprinkle with paprika. Bake for 30 minutes or until hot and bubbling.

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Blended Mexican Mince
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