Cottage Pie with a Twist

Posted by Fiona Phillips on 08/10/2015

  • Recipe difficulty: Easy
  • Blog post
  • 0 of 5 0
  • Preparation time: 
  • Serves: Up to 10 people

Made with these products:

Ingredients

Preparation

1.       Pre heat the oven to 180°C.

2.       Place the pre-cut ginger and carrot into the <hc> chopper bowl and operate until finely chopped.

3.       Remove and place the peeled and pre-cut carrot into the <hc> chopper bowl and operate until finely chopped.

4.       Fry the mince in the olive oil in a frying pan until light brown, then drain. Set the cooked mince aside.

5.       Next, gently fry the onion, ginger, carrot until the veggies are tender (about 10 minutes).

6.       Stir in the canned tomatoes and add the fresh parsley.  Then pour in 3/8 cup of water to the frying pan.

7.       Add the lamb back to the pan and simmer for 10 minutes.

8.       Meanwhile, either boil or steam the potato, sweet potato and cauliflower florets and cook for 10 minutes, until all the vegetables are tender. Drain well.

9.       Using the hand-held blender, whiz the potatoes together with the cauliflower, adding the milk and butter as you do so, until smooth.

10.   Spoon the meat mixture into an oven dish (or use small dishes to make individual Cottage pies).

11.   Pile the mashed cauliflower potato mixture on top and sprinkle with grated cheese.

12.   Bake in the preheated oven for around 25 minutes, until golden.

 

Ingredients

  • olive oil
  • 450g minced lean beef
  • 1 onion, peeled and chopped finely
  • 1 cm ginger (optional), peeled and chopped finely
  • 1½ carrots (peeled) and chopped finely
  • 3 tbsp fresh parsley, chopped
  • 1 can of chopped tomatoes
  • 1 medium potato, peeled and cut into chunks
  • 1 medium sweet potato, peeled and cut into chunks
  • 250g cauliflower florets
  • 1 tbsp unsalted butter
  • 3 tbsp milk (use breast milk or formula if you prefer)
  • 60g grated Cheddar cheese

Preparation

  1. Pre heat the oven to 180°C.
  2. Place the pre-cut ginger and carrot into the Braun chopper bowl and operate until finely chopped.
  3. Remove and place the peeled and pre-cut carrot into the Braun chopper bowl and operate until finely chopped.
  4. Fry the mince in the olive oil in a frying pan until light brown, then drain. Set the cooked mince aside.
  5. Next, gently fry the onion, ginger, carrot until the veggies are tender (about 10 minutes).
  6. Stir in the canned tomatoes and add the fresh parsley.  Then pour in 3/8 cup of water to the frying pan.
  7. Add the lamb back to the pan and simmer for 10 minutes.
  8. Meanwhile, either boil or steam the potato, sweet potato and cauliflower florets and cook for 10 minutes, until all the vegetables are tender. Drain well.
  9. Using the hand-held blender, whiz the potatoes together with the cauliflower, adding the milk and butter as you do so, until smooth.
  10. Spoon the meat mixture into an oven dish (or use small dishes to make individual Cottage pies).
  11. Pile the mashed cauliflower potato mixture on top and sprinkle with grated cheese.
  12. Bake in the preheated oven for around 25 minutes, until golden.

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Ingredients

Preparation

1.       Pre heat the oven to 180°C.

2.       Place the pre-cut ginger and carrot into the <hc> chopper bowl and operate until finely chopped.

3.       Remove and place the peeled and pre-cut carrot into the <hc> chopper bowl and operate until finely chopped.

4.       Fry the mince in the olive oil in a frying pan until light brown, then drain. Set the cooked mince aside.

5.       Next, gently fry the onion, ginger, carrot until the veggies are tender (about 10 minutes).

6.       Stir in the canned tomatoes and add the fresh parsley.  Then pour in 3/8 cup of water to the frying pan.

7.       Add the lamb back to the pan and simmer for 10 minutes.

8.       Meanwhile, either boil or steam the potato, sweet potato and cauliflower florets and cook for 10 minutes, until all the vegetables are tender. Drain well.

9.       Using the hand-held blender, whiz the potatoes together with the cauliflower, adding the milk and butter as you do so, until smooth.

10.   Spoon the meat mixture into an oven dish (or use small dishes to make individual Cottage pies).

11.   Pile the mashed cauliflower potato mixture on top and sprinkle with grated cheese.

12.   Bake in the preheated oven for around 25 minutes, until golden.

 

Ingredients

  • olive oil
  • 450g minced lean beef
  • 1 onion, peeled and chopped finely
  • 1 cm ginger (optional), peeled and chopped finely
  • 1½ carrots (peeled) and chopped finely
  • 3 tbsp fresh parsley, chopped
  • 1 can of chopped tomatoes
  • 1 medium potato, peeled and cut into chunks
  • 1 medium sweet potato, peeled and cut into chunks
  • 250g cauliflower florets
  • 1 tbsp unsalted butter
  • 3 tbsp milk (use breast milk or formula if you prefer)
  • 60g grated Cheddar cheese

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