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Cottage Pie

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100g sliced onions
100g sliced carrots
½ cup green peas 
½ cup corn kernels (optional)
1 tbsp butter
500g beef mince
1 tbsp oil

2 tablespoons of flour
½ to 1 tablespoon of Worcester sauce
mixed herbs chopped finely and one whole bay leaf
¾ to 1 cup beef stock
3 to 4 large potatoes
salt and pepper

N.B. Items in bold are available from all MF outlets.

Heat the oil in a large frying pan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute.

Add the Worcester sauce, finely sliced carrot, peas, corn,herbs and bay leave. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain the water. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

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