Cottage pie(Serves 4)
Ingredients
- 350g beef
- 1 chopped onion
- 1 clove garlic
- 4 tomatoes, peeled and deseeded
- 25g flour
- Dash Worcestershire sauce
- 150ml stock
- 225g potatoes
- 115g swede
- 115g carrots
- 55g butter
- 350g cauliflower
- 25g butter
- 25g flour
- 300ml milk, boiled with an onion for flavour
- 1/2 onion
- 115g Wensleydale cheese
- 1 egg yolk
- 25g oil
- Salt and pepper
- Green steamed vegetables to serve
Method
- Heat oil then add beef and fry to colour.
- Add chopped onions and garlic, and fry.
- Add flour and mix well.
- Add tomatoes, Worcestershire sauce and stock.
- Leave to cook slowly for 30-45 minutes, adding more stock if necessary.
- Meanwhile cook the potatoes, swede and carrots in water, drain, dry and pass through a ricer then add seasoning and butter.
- Pour meat into ovenproof dish and allow to cool.
- Lay mashed potato mix on top of the meat and smooth.
- Meanwhile boil the cauliflower and in another pan melt butter, add flour and stir in milk.
- Beat smooth and take from heat, add half the cheese, egg yolk and season.
- Drain cauliflower and carefully place heads on top of the potato.
- Pour the sauce over and sprinkle with rest of cheese.
- Bake in oven at 200C for 30 minutes, until well coloured.
- Serve with green vegetables.
Our thanks to 'I'm in season' for permission to use this recipe.