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Slow Cooked Cottage Pie<

Slow Cooked Cottage Pie

Submitted By:
little owl

Background Info:
A good cottage pie has to be one of the most popular winter dishes you can cook. Using easy ingredients it cannot be simpler. Add your own spin with any leftover veg you have and wait to be crowned cook of the week.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Gently fry off the carrots, celery and onion to brown them and par cook them. (A few minutes)
Then add the chopped carrots, sliced celery, tomato and onion to the slow cooker/crock pot. Crumble over the minced beef and stir well. Add the herbs and cornflour and stir well. Add the marmite/Bovril, mushroom ketchup and a good dash of Lea and Perrins Worcestershire Sauce to the beef stock (I used two beef stock cubes for this). Add the horseradish sauce (secret ingredient) and pour over the veg and mince in the slow cooker. Stir well.
Set the slow cooker/crock pot to high until the liquid is bubbling well ? this usually takes an hour in our slow cooker. Turn down to low and simmer for a further three hours. The mixture is cooked when the carrots and onions are softened. The filling will keep warm in the slow cooker as you prepare the mashed potato.
Boil the potatoes for 20 minutes and mash thoroughly with butter. Transfer the ingredients to a large warmed pie dish and dollop it on top of the filling and level the surface gently with a fork. Add the grated cheddar or some dots of butter to the surface of the mash and grill/broil under a medium heat until the surface is golden brown.
Serve on warm plates with green vegetables such as peas or beans.
True comfort food.
700g of minced beef (I used 12% fat)
1 small red onion
3 large carrots ? washed, peeled and cubed
3 celery stalks ?sliced very fine
1 tomato chopped fine
400ml of hot beef stock
1 bay leaf
Half a tsp of dried thyme
Quarter tsp of marmite or Bovril
1 tbspn of horseradish Sauce.
2 tbsp of mushroom ketchup
2 tsp of cornflour
A good dash of Lea and Perrins Worcestershire Sauce
Freshly ground black pepper to taste
The topping:
500g of potatoes
A good knob of butter or a large handful of coarsely grated cheddar
Crock-Pot slow cooker
Recommended Wine:
Red : Any Red Wine