Wholesome cottage pie

Recipe from: 11/27/1997 12:00:00 AM
Ingredients 16
Servings 5
Time

Ingredients

  • 275
    g
    split peas, soaked overnight in water
  • 15
    ml
    oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 500
    g
    extra-lean mince
  • 30
    ml
    cake flour
  • 60
    ml
    tomato purée
  • 20
    ml
    Worcestershire sauce
  • 7
    ml
    dried thyme
  • 5
    ml
    cayenne pepper
  • 5
    ml
    sugar
  • 600
    ml
    vegetable or meat stock
  • 1
    kg
    potatoes, peeled and cut into smaller pieces
  • 100
    g
    low-fat cottage cheese
  • 125
    ml
    skimmed milk
  • salt and pepper to taste
 

Method

10-15 min
 
Preheat the oven to 220 ºC (425 ºF) and spray a deep ovenproof dish or three smaller ones with non-stick spray. Rinse the peas and boil until soft. Drain. Heat the oil and fry the onion until tender. Add the garlic and mince and stir-fry until the meat is done. Drain the excess fat and season with salt and pepper to taste. Mix the cake flour, tomato purée, Worcestershire sauce, herbs, spices and sugar and mix into the mince mixture. Add the stock and peas, and bring to the boil while stirring. Reduce the heat, cover and simmer slowly for 30 minutes, stirring occasionally. Boil the potatoes in water until tender. Drain, mash and add the cottage cheese and milk. Mix well and season to taste with salt and pepper. Transfer the cooked mince mixture to the oven dish and cover with the mashed potato. Bake for 10-15 minutes or until the potato starts to brown. Serve with vegetables in season. Serves 5.
 

Read more on: starch  |  bake
 

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