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Cottage
Pie
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500g/1lb
2oz
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Floury
potatoes, peeled and cubed
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280g/10oz
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Swede,
peeled and cubed |
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900g/2lbs
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Shorthorn Steak Mince
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200g/7oz
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Onions,
peeled and sliced
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200g/7oz
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Carrots,
peeled and sliced
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2
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Sticks
celery, finely chopped
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2
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Cloves
garlic, peeled and crushed |
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450ml/0.75
pint
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Beef
stock |
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30ml/2
tablespoons
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Tomato
ketchup |
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1
tablespoon
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Balsamic
vinegar |
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1
tablespoon
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Ground
cumin |
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15ml/1
tablespoon
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Sunflower
oil |
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15g/½
oz
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Plain
flour |
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Salt
and pepper
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1.
Heat a non-stick frying pan and add the minced Shorthorn beef
in batches. Break up with a fork and fry over a high heat to
colour the meat. Drain off any fat. |
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2.
In another pan, heat the oil and add the onions, carrots, celery
and garlic. Cook gently for 5 minutes until softened. Stir in
the cumin and the flour. Cook for 2 minutes and stir in the
stock, ketchup and vinegar. Season well. Bring to the boil,
stir in the browned mince and simmer for 30 minutes. |
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3.
Boil the potatoes and swede together until tender. Drain, mash
and season well. |
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4.
Heat the oven to 200 degrees C / 400 degrees F / Gas 6. Put
the mince mixture into an ovenproof dish and top with the mashed
potatoes and swede. (At this point you can chill and reheat
when needed). Bake for 40 minutes until golden brown and piping
hot. |
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Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax:
01228
577148
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