Sunday, 22 May 2011

Cottage Pie

Finely chop 1 onion and 1 carrot and saute with 2 cloves of garlic and olive oil.

Brown off 500g of beef mince on medium heat, add 1/2 tsp of salt and 1 tablespoon of tomato paste.  Once it starts to catch on the bottom of the pan add 1/4 cup of red wine.

Then add 1 can of whole tomatoes and 1 cup of water and a couple of bay leaves and 1/2 tsp of sugar.  Actually I used a teaspoon of my quince jelly instead of sugar.  Gently simmer for about 1/2 an hour till cooked down.  Taste again for seasoning add some black pepper.

Add the beef mince mixture to oven proof ramekins.  Allowing space for the mashed potato.

Boil some peeled potatoes and mash, add a good chunk of butter and let it melt into the hot potatoes, add salt some milk and grated cheese for the desired consistency.  I like it quite dry.

Put some salt and pepper on top before cooking.  Bake in an oven dish for about 20-30 mins in 180 degree oven.  Check halfway to see how it 's going.  Then dig in.. Watch out it's hot.

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