Cottage Pie Xtra Veg
Over a year ago
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Ingredients
- 1200g Potatoes
- 250g Minced beef
- 100g Sliced Carrots
- 50g Peas
- 50g sweetcorn
- 2 broccoli florets
- 1 tbl spoon Worcestershire sauce
- 1 tspn nutmeg
- Black pepper
- butter
- 1tbl mustard
- 400 ml beef stock
- 2 tbl spoon Gravy granules
- vegetable oil
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Cottage pie, with added veg
Method
-
1
Steam potatoes for 20 mins.
Heat oil in a pan and add mince, cook until Brown then add Worcestershire sauce.
Then add nutmeg and black pepper to beef stock.
Add the stock to the mince with all of the veg and simmer for 10 - 15 mins.
Once potatoes are cooked drain, add butter, black pepper and mustard and mash until soft and creamy.
While the beef stock is coming to the end of its cooking time add the gravy granules to thicken up the stock.
Pre heat oven to gas mark 6.
Add the mince stock to a suitable dish then place potatoes on top and smooth down to the edges of the dish.
Heat in oven for 10 - 15 mins or until golden brown.
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