Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, nice & easy cottage pie with built-in left-overs. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Nice & Easy Cottage Pie with Built-in Left-overs is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Nice & Easy Cottage Pie with Built-in Left-overs is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have nice & easy cottage pie with built-in left-overs using 9 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Nice & Easy Cottage Pie with Built-in Left-overs:
- Take 1 kg beef mince
- Get 4 large onions, chopped
- Take 5 carrots, diced
- Get 1-1 1/2 litres beef stock: Oxo cubes can be used
- Prepare 2 kg potatoes
- Prepare 4 heaped tbs beef gravy granules
- Get 2 parsnips, diced (optional)
- Get Butter
- Prepare Milk or cream
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Steps to make Nice & Easy Cottage Pie with Built-in Left-overs:
- Pre-heat oven to Gas Mark 5 or electric equivalent (160C on my Circotherm oven
- Put the mince, onions, carrots and (if wished) parsnips into a large casserole
- Add the stock or Oxo mix to the casserole, pouring to cover all areas. Stir.
- Cover with a tight-fitting lid and place in pre-heated oven for 90 minutes.
- Check once or twice to ensure enough liquid. Add a little stock or boiling water if needed but don’t overdo this!
- Towards the end of this cooking phase, peel and boil the potatoes.
- Mash the potatoes, using a generous amount of butter and just enough milk or cream to allow the stiff mash to spread
- Once the meat is cooked, remove from oven and thicken with the gravy granules, stirring thoroughly. You want a firmish, not liquid-y mixture. Leave the oven on.
- Put half of the casserole’s contents into another, smaller if possible, casserole.
- Put the second half of the contents into another smaller casserole or leave in the original casserole according to preference.
- Taste the “brew” and season to taste.
- Add a thick layer of the potato mash to each casserole and run the back of a fork across the top, so that the times make ridges in the potato topping.
- Add any desired garnish to the top of the potato layer.
- Return one of the smaller casseroles to the oven for 35-40 minutes, slightly longer if you prefer the potato topping particularly crisped.
- Serve piping hot with vegetables of your choice. I like a generous portion of savoy cabbage but other brassicas or most legumes work well. It’s nourishing comfort food, so have what you like!
- Let the second casserole cool and put into the freezer for future use or into the fridge if eating the following day.
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