Cottage Pie With Macaroni Topping

Recipe from: 10/13/2005 12:00:00 AM

Ingredients 20
Servings 8
Time 15

Ingredients

  • 30
    ml
    Meat: oil
  • 1
    onion, coarsely grated
  • 2
    carrots, scraped and coarsely grated
  • 5
    ml
    dried or fresh thyme and basil to taste
  • 5
    ml
    salt and freshly ground black pepper to taste
  • 10
    ml
    crushed garlic
  • 500
    g
    mince
  • 150
    ml
    red wine
  • 30
    ml
    tomato sauce
  • 15
    ml
    Worcester sauce
  • 150
    g
    Topping: macaroni
  • 50
    g
    butter
  • 50
    ml
    cake flour
  • 500
    ml
    hot milk
  • 125
    g
    Cheddar cheese, grated
  • 15
    ml
    Dijon mustard
  • 2
    ml
    salt and freshly ground black pepper to taste
  • 30
    ml
    fresh white breadcrumbs
  • 30
    ml
    grated Parmesan cheese
  • 40
    ml
    extra melted butter
 

Method

40
 
Heat the oil in a large pan and sauté the onion and carrots for about 5 minutes. Add the herbs, salt, pepper, garlic and meat and sauté until the meat has browned. Add the remaining ingredients and simmer for 15 minutes over low heat. The mixture must not be too dry. Adjust the seasonings if necessary and spoon the meat mixture into an ovenproof dish.

Topping Preheat the oven to 180 °C. Cook the macaroni according to the packet instructions, drain and set aside. Make a white sauce with the butter, flour and milk. Add the Cheddar cheese and mustard and season to taste.

Mix the cooked macaroni with the sauce and spoon on top of the meat mixture. Sprinkle with the breadcrumbs and Parmesan cheese. Drizzle with extra melted butter and bake for 25 minutes or until the topping is golden brown.

 

Read more on: starch  |  bake
 

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