Cottage Pie with cheesy carrot potato mash. Put the mash in a piping bag with a wide star nozzle and pipe over the filling, building it up until covered completely. Here is how you can easily do that. Vegetarian Cottage Pie with cheesy carrot potato mash step by step.
Drain away the water and immediately mash the potatoes.
Add the milk, butter, mustard and cheddar cheese and mix well.
Cover the cottage pie filling with the mustard mash using a fork, or you can pipe the mash using a piping bag for a nicer finish.
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Put the mash in a piping bag with a wide star nozzle and pipe over the filling, building it up until covered completely. Here is how you can easily do that. Vegetarian Cottage Pie with cheesy carrot potato mash step by step.
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Composition - Cottage Pie with cheesy carrot potato mash:
- Need 15 ml for olive oil.
- You need 500 grams extra-lean minced beef.
- Prepare 1 clove for garlic, peeled and crushed.
- Provide 1 of large onion, peeled and chopped.
- Prepare 2 medium carrots, peeled and diced.
- Require 2 stick for celery, sliced.
- Give 2 tbsp - plain flour.
- Prepare 400 ml of beef stock.
- Require 100 ml red wine.
- Give 1 tsp - worcestershire sauce.
- Need 1 tbsp tomato puree.
- Give 2 tsp chopped parsley.
- Require - salt and freshly ground black pepper.
- Require of For the mash.
- Provide 6 large potatoes, peeled and cut into chunks.
- Prepare 2 - medium carrots, peeled and cut into chunks.
- Need 100 grams - butter.
- You need 100 ml - milk.
- Require 200 grams - cheddar cheese, created.
- Give of salt.
Heat a large non-stick frying pan and add the olive oil and mushrooms. Sprinkle that over mashed potatoes on top of the cottage pie just before baking, and you get a delicious crunchy cheesy topping that goes so will with the cottage pie. Just look at the juices in the dish, ready to bubble up and combine with the bottom of the mashed potato. Finally, assemble the Cheesy Cottage Pie.
Cottage Pie with cheesy carrot potato mash process:
- Preheat oven to 190°C.
- Heat a large non-stick frying pan and add the olive oil and extra-lean minced beef. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min..
- Add the beef stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid..
- Add the parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..
- Spoon the mince into a large, shallow, creased oven dish..
- Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side..
- Top with the carrot and potato mash, smoothing the surface. Or pipe it on..
- Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes well with a side dish of peas..
Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover. Sweet Potato Cottage Pie - Rich beef mince filling with carrots, celery and onions. This healthy cottage pie recipe makes the perfect family dinner recipe. Also suitable for freezing and easy to make Slimming World friendly or gluten free. Put in a small saucepan of salted water.
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