Cottage pie

Fairlady
8 servings
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Beef

By Food24 November 03 2009
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Ingredients (22)

15.00 ml butter
30.00 ml sunflower oil — or olive oil
2.00 onions — large, finely chopped
6.00 garlic — cloves, chopped
1.00 kg beef mince — lean
10.00 ml sea salt and freshly ground black pepper
15.00 ml cornflour
125.00 ml stock — beef
45.00 ml butter — melted
TOMATO LAYER
3.00 tomatoes — peeled, sliced
30.00 ml fresh chillies — 573
5.00 ml sugar
sea salt and freshly ground black pepper
5.00 ml mustard — powder
2.00 bay leaves
15.00 ml garlic — cloves, crushed
POTATO TOPPING
1.00 kg potatoes — peeled
water — salted
60.00 ml butter
90.00 ml milk
nutmeg — whole, freshly grated
butter — melted
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Method:

1. Heat butter and oil in a large saucepan, then fry onions and garlic until golden. Turn up the heat and stir-fry mince in batches, moving it around rapidly until browned. Add seasoning.
2. Blend cornflour with stock until smooth, add to mince and cook until no, or very little, liquid remains.
3. TOMATO LAYER: In a separate pan, sauté tomato with other ingredients until very little liquid is left, 2 to 5 minutes.
4. Place three quarters of mince in a large ovenproof dish, layer tomato on top and cover with remaining mince. Preheat oven to 180 ºC.
5. POTATO TOPPING: Boil potatoes in salted water until tender. Drain well, then return to saucepan and cook for a few minutes, uncovered, to drain off moisture. Mash with butter, milk and nutmeg.
6. Carefully spread mashed potato over mince mixture and make little peaks in it using a fork. Brush top with melted butter and bake for 45 minutes, or until golden. If necessary, place under the grill to crisp the potato lightly.
7. Serve with glazed carrots and turnips (see recipe) and steamed broccoli.



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