Tag-Archive for » Potato «
I found this recipe on recipezaar the other day I have my own recipe for shepards/cottage pie but this sounded good and I have made other recipes by this chef and have always enjoyed them. I made just a few changes which I will list below but otherwise everything else was the same, I just served mine as is with gravy rather than with extra vegetables. If you want to see other reviews of this recipe or more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Cottage Pie Filling
600g Lean ground beef or cooked beef, shredded
2 Onions, peeled and diced
3 Cloves garlic, crushed (I added this)
1 Large carrot, peeled and finely diced or cooked carrot, diced
1 Ounce butter or dripping
Cooked peas, about a cup (optional)(I added peas)
1 Teaspoon dried herbs or 1 tablespoon fresh mixed herb, chopped (I did more)
1 Tablespoon flour
1 Tablespoon tomato puree
1 Tablespoon Worcestershire sauce
250ml Beef stock (OR 250 ml red wine mixed with 2 teaspoons sugar) (optional)
Salt, to taste
Pepper, to taste
Cottage Pie Topping
1kg Potato, peeled and cut into small even sized pieces
2 Large leeks, cleaned and finely shredded or cooked leeks, sliced into rings
2 Ounces butter
2-4 Tablespoons milk
4 Ounces mature farmhouse cheddar cheese, grated (I used a mix of cheddar and Gruyere.)
Salt and pepper, to taste
Method
To make the pie filling
1. Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
2. Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
3. Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
4. Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by about a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
To make the topping:.
1. Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
2. If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
3. Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
Assemble
1. Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 – 6 smaller pie dishes if you wish.
2. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
3. Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
To Serve: Mound spoonfuls of pie on a plate or in a bowl and pour gravy over.
All photos taken by me unless otherwise stated.
This is a very quick and easy recipe to throw together and it tastes great, you can play around with the ingredients to add your favourite seafood. The longest part of this whole thing is grating the potatoes for the rosti. It was a trial recipe and both my hubby and I enjoyed this.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
650g Whit fish fillets, chopped coarsely
250g Medium cooked prawns, shelled,deveined
30g Butter
260ml Sour cream
2 Tablespoon dry white wine
1 Tablespoon lemon juice
1 Teaspoon fish stock granules
1 Teaspoon vegetable stock powder
1/4 Cup fresh dill, chopped finely
1/2 Cup frozen peas
Caper Rosti Topping
500g Potatoes, peeled and grated coarsely
2 Tablespoons baby capers
30g Butter, melted
Method
Caper Rosti Topping
1. Squeeze excess moisture from potatoes, combine with capers and butter in a bowl.
Seafood
1. Heat butter in a large frying pan, cook fish in batches, for about 3 Min’s. return fish to pan with prawns, sour cream, fish stock, vegetable stock, wine, lemon juice and dill, cook stirring occasionally, for 4-5 Min’s or until fish is cooked through.
2. Preheat grill. Spread seafood mixture into a shallow ovenproof dish, top with caper rosti mixture. Grill about 10 Min’s or until topping is tender and a nice golden brown.
To Serve: Serve in bowls and garnish with a slice of lemon and dill.
All photos taken by me unless otherwise stated.
