Recipe of the month Home Made Cottage Pie Recipe To make a Shepherd’s Pie, just use lamb instead of beef Ingredients 8 ounces (225g) lean minced beef 2 large onions ½ ounce (15g) low-fat spread 2 spoons of olive oil 15 ounces (425 g) mixed veg (carrots, peas, sweetcorn; 5 ounces of each) ¼ pint (150ml) beef stock 1lb (450g) potatoes Method Peel and boil the potatoes in a large pan of boiling water for 15-20 minutes or until tender. Drain the potatoes and return to the pan. Add the low fat spread and mash the potato. In the meantime, heat the olive oil in a frying pan and add the sliced onion. Stir occasionally until soft and just starting to colour. Add the minced beef to the pan and increase the heat and cook until the mince has browned. Add the vegetables and mix until tender. Slowly add the beef stock to the pan and stir constantly. Transfer the mixture to an oven proof dish and spread the mashed potato evenly over the meat mixture, using a fork to swirl the surface of the potato. Bake for 40-50 minutes or until the potato has turned golden.
Posted on: Sat, 31 Aug 2013 13:52:38 +0000
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