Lets Prepare Family Favourite Cottage Pie

Family Favourite Cottage Pie. . Today we will prepare Family Favourite Cottage Pie for my daughter.

Family Favourite Cottage Pie

Family Favourite Cottage Pie

You can simply cook Family Favourite Cottage Pie by following 15 ingredients and only 10 steps. Here is how you can easily prepate it.

Ingredients of Family Favourite Cottage Pie

1 Prepare of Beef Filling.
2 Take 450 g of minced beef.
3 Take 2 of onions, diced.
4 Take 3 of carrots, diced.
5 About 250 g of butternut squash.
6 Prepare 1 of beef stock cube.
7 Approximately 2 tbsp of Worcestershire sauce.
8 Prepare 1 tbsp of flour.
9 It’s of Mashed Potato Topping.
10 You need 6 of large potatoes (maris piper).
11 About 2 tsp of English mustard.
12 Take to taste of Salt and pepper.
13 Prepare 1/2 cup of milk.
14 You need 75 g of butter.
15 It’s 50 g of cheddar cheese.

Family Favourite Cottage Pie cooking guidances

Step 1 Gather the ingredients and get ready to start some peeling!.
Step 2 Prep the vegetables by first peeling, then rough cut the potatoes and dice the carrots and onions.
Step 3 Boil the potatoes in water for 15 minutes. Once done, strain, then mash them adding the milk, butter, mustard, salt and pepper. Set aside to cool.
Step 4 Slice the butternut squash and roast in the oven at 190C for 10 mins while you do the next couple of steps.
Step 5 In a pan with some hot oil, brown the beef for a few minutes.
Step 6 In another oiled pan, cook down the onions and carrots until the onions start to becomes translucent. Usually about 5 mins..
Step 7 Next add the onion and carrot mix to the beef, along with your roasted squash.
Step 8 Dissolve the beef stock in 300ml boiling water and pour into the pan. Add the Worcestershire sauce and flour, mix, then cook on medium heat for 10 mins. Once done set aside to cool.
Step 9 Put the meat mixture into the bottom of an oven dish, then gently layer on the mashed potato.
Step 10 Lastly, add a generous layer of cheddar cheese and cook in the oven at 190C for 30-40 minutes.
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