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Brundish Cottage Pie
3 / 5
Gas mark 5, 190°C, 375°F
450g (1lb) Lean minced beef
1 Onion, peeled and roughly chopped
1 Clove garlic, chopped
3 Celery sticks, sliced
3 Carrots, peeled and diced
100g (4oz) Mushrooms, thickly sliced
150ml (1/4pt) Beef stock
1 Can chopped tomatoes
15mlsp (1tbsp) Worcestershire sauce
7 Large white potatoes, peeled and cut into small pieces
2 Parsnips, peeled and cut into chunks
1 Small cooking apple, peeled, cored and cut into chunks
5mlsp (1tsp) Mustard
50g (2oz) Cheese, grated
Pre-heat the oven.
Fry onion, garlic, celery, carrots and mushrooms in a large deep based saucepan. Add beef until brown. Add hot beef stock, tomatoes, Worcestershire sauce (could use brown sauce to taste). Leave to simmer for 20 minutes.
For the topping, boil the potatoes in water with the parsnips and apple. When they are cooked, drain and mash with butter, milk and a small spoonful of mustard.
Spoon all of the beef mixture into a large casserole dish. Cover the mixture with the mash. If you wish, run your fork along the top to make grooves and top with grated cheese.
Bake for about 30 minutes until the mash is golden and the mince is 'bubbling'.
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