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    Cottage Pie

    -

    hidangan

    1 hour 14 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    For the filling:

    500g beef mince

    1 tbsp olive oil

    1 onion, finely diced

    2 carrots, finely diced

    2 celery stalks, finely diced

    2 garlic cloves, minced

    1 tbsp plain flour

    2 tbsp tomato paste

    1 tsp Worcestershire sauce

    500ml beef stock

    200ml red wine

    1 tsp chopped thyme

    1 tsp chopped rosemary

    1 chopped bay leaf

    1 handful of frozen peas

    Salt and pepper to taste

    FOR THE MASH

    1kg potatoes, peeled and chopped

    100ml milk

    50g unsalted butter

    Salt and pepper to taste

    Chives

    Dijon mustard

    Cheddar cheese

    Step-by-Step Instructions

    Arahan

    Prepare the filling:

    Heat the olive oil in a large frying pan over medium heat.

    Add the beef mince and cook until browned. Remove and set aside.

    Sauté the onion, carrot, and celery in the same pan for 5 minutes. Add the garlic and cook for another 2 minutes.

    Stir in the flour and tomato paste, cooking for 2 minutes.

    Return the beef mince to the pan, pour in the beef stock, red wine and add the Worcestershire sauce, add in your chopped herbs.

    Simmer uncovered for 20 minutes until thickened. Season with salt and pepper.

    Make the mashed potatoes:

    Boil the potatoes in salted water for 15-20 minutes until tender.

    Drain and mash with milk, butter, Dijon mustard, cheese and chives.

    Assemble and bake:

    Preheat the oven to 200°C

    Before spooning the filling into the dish, add in your frozen peas.

    Spoon the filling into an ovenproof dish and spread the mashed potatoes on top.

    Bake for 25-30 minutes until golden and bubbling.

    Serve with some bread n butter, buttered greens, brown sauce!! Anything, just get it in your mouth and be happy.

    -

    hidangan

    1 hour 14 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    For the filling:

    500g beef mince

    1 tbsp olive oil

    1 onion, finely diced

    2 carrots, finely diced

    2 celery stalks, finely diced

    2 garlic cloves, minced

    1 tbsp plain flour

    2 tbsp tomato paste

    1 tsp Worcestershire sauce

    500ml beef stock

    200ml red wine

    1 tsp chopped thyme

    1 tsp chopped rosemary

    1 chopped bay leaf

    1 handful of frozen peas

    Salt and pepper to taste

    FOR THE MASH

    1kg potatoes, peeled and chopped

    100ml milk

    50g unsalted butter

    Salt and pepper to taste

    Chives

    Dijon mustard

    Cheddar cheese

    Step-by-Step Instructions

    Arahan

    1

    Prepare the filling:

    2

    Heat the olive oil in a large frying pan over medium heat.

    3

    Add the beef mince and cook until browned. Remove and set aside.

    4

    Sauté the onion, carrot, and celery in the same pan for 5 minutes. Add the garlic and cook for another 2 minutes.

    5

    Stir in the flour and tomato paste, cooking for 2 minutes.

    6

    Return the beef mince to the pan, pour in the beef stock, red wine and add the Worcestershire sauce, add in your chopped herbs.

    7

    Simmer uncovered for 20 minutes until thickened. Season with salt and pepper.

    8

    Make the mashed potatoes:

    9

    Boil the potatoes in salted water for 15-20 minutes until tender.

    10

    Drain and mash with milk, butter, Dijon mustard, cheese and chives.

    11

    Assemble and bake:

    12

    Preheat the oven to 200°C

    13

    Before spooning the filling into the dish, add in your frozen peas.

    14

    Spoon the filling into an ovenproof dish and spread the mashed potatoes on top.

    15

    Bake for 25-30 minutes until golden and bubbling.

    16

    Serve with some bread n butter, buttered greens, brown sauce!! Anything, just get it in your mouth and be happy.