Cottage Pie
Ingredients
Beef - Roasted 500 ml
Potato 6
Onion 2 sm
Celery 1 stalk
Carrot 1 med
Tomato 1 med
Garlic 2 cloves
Oil - Vegetable 10 ml
Thyme 3 ml
Pepper 3 ml
Salt 3 ml
Worcestershire Sauce 3 ml
Hot Sauce 3 dashes
Wine - Red 50 ml
Milk 140 ml
Flour 30 ml
Cheese - Cheddar 200 ml
Butter 45 ml
Salt and Pepper 1 totaste
Preparation
1. Peel the potatoes and put on to boil.
2. Peel the onions, slice thinly and chop. Slice the celery and chop. Peel the carrot, slice into square ribbons and dice.
3. Measure out the thyme, salt and pepper & the Worcester sauce, hot sauce and red wine.
4. Core, de-seed and chop the tomato.
5. Remove the fat form the roast beef, cube, put into a food processor and finely chop.
6. Put a stove & oven proof pan on a medium low burner, add oil when warm and add the onion, celery, carrot and garlic and cook until soft.
7. Stir in the meat and then the thyme, salt, pepper mixture and the Worcester/wine mixture. Add milk sufficient (up to 1/2) to make the moist.
8. Stir in the tomatoes and cook on the stove for 10 - 15 minutes, adding milk as necessary to keep moist.
9. Turn the oven on to 375.
10. Sprinkle in meat with flour and let cook a minute.
11. Remove the potatoes and grain. Add Butter and let melt.
12. Mash well, add salt and pepper, cheese, and mash again - then add 1/2 the milk and beat with a fork.
13. Spoon the mashed potatoes onto the meat covering evenly. (Optionally grate some cheese on top)
14. Bake 30 minutes (optionally brown under broiler)
2. Peel the onions, slice thinly and chop. Slice the celery and chop. Peel the carrot, slice into square ribbons and dice.
3. Measure out the thyme, salt and pepper & the Worcester sauce, hot sauce and red wine.
4. Core, de-seed and chop the tomato.
5. Remove the fat form the roast beef, cube, put into a food processor and finely chop.
6. Put a stove & oven proof pan on a medium low burner, add oil when warm and add the onion, celery, carrot and garlic and cook until soft.
7. Stir in the meat and then the thyme, salt, pepper mixture and the Worcester/wine mixture. Add milk sufficient (up to 1/2) to make the moist.
8. Stir in the tomatoes and cook on the stove for 10 - 15 minutes, adding milk as necessary to keep moist.
9. Turn the oven on to 375.
10. Sprinkle in meat with flour and let cook a minute.
11. Remove the potatoes and grain. Add Butter and let melt.
12. Mash well, add salt and pepper, cheese, and mash again - then add 1/2 the milk and beat with a fork.
13. Spoon the mashed potatoes onto the meat covering evenly. (Optionally grate some cheese on top)
14. Bake 30 minutes (optionally brown under broiler)
