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Cottage Pie
Once a meal of common peasants, today is already becoming comfort food. There is no dough in this “pie”: minced beef is sautéed with vegetables and poured over with mashed potatoes and baked till golden yellow colour.
Preparation
80 min
Portion for
4
Ingredients
For the puree
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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On heated oil briefly sauté chopped onions, add meat and fry shortly.
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Add flour, fry some more, stir in the Worchestershire sauce, ketchup, carrot cut into slices, peas, corn, bay leaf, Vegeta and pour it all with water and sauté covered for another 15 minutes on light fire, stirring occasionally.
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In the end take out the bay leaf, add salt, pepper and chopped parsley.
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Peel and cut the potatoes and cook in mildly salted water. Drain the cooked potatoes, add butter, milk and mash.
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Place the meat with the vegetables in an oiled fire-proof dish, use the spoon to distribute mashed potatoes over it and sprinkle with grated cheese.
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Bake in the oven heated up to 200°C on the top shelf for about 20 minutes until the potatoes get golden yellow colour.
Advice
You can put mashed potatoes in the confectionary bag with a tip and distribute it as a decoration over meat.
Serving
Serve warm with green salad.
