Cottage pie is basically a minced meat casserole, covered with mashed potatoes and then baked until the potatoes form a browned crust. Casseroles are foods cooked in ovenproof dishes, most of which are baked. This dish is quite easy to prepare and fairly well balanced.
Ingredients
1 kg lean minced
1 kg potatoes
1 large onions
2 clove garlic
1 tbsp wheat flour
1 beef stock cubes
1 tsp beef masala
A little milk
2 large carrots
1 bunch spinach
2 tbsp butter/margarine Salt to taste
1 tbsp Royco
2 tbsp cooking oil
Butter/margarine for greasing 2 tsp soy sauce
Method
1. Slice the onions and finely grate the garlic. Slice the carrots and finely chop the spinach. Peel and wash the potatoes and cut them into quarters. Dissolve the stock cube in 200ml of hot water and put aside.
2. Heat the oil in a pan and fry the onion and garlic until golden. Add the beef masala and soy sauce and stir briefly for a few seconds.
3. Add the minced meat breaking up any lumps with a fork. Add the flour and Royco, without mixing in any water and cook the meat stirring all the time, for about 2 mins.
4. Gradually add in the stock and cook scrapping any sediment from the bottom of the pan into the sauce. Add the carrots and 1 level tsp salt. Bring to the boil, reduce the heat to low, cover the pan and simmer for 25-30 mins until the meat is cooked. Add the chopped spinach, about 10 minutes towards the end of the cooking and mix well. The sauce should be quite thick.
5. Meanwhile, boil the potatoes with 1 tsp of salt until tender. Mash well with a pinch of salt, 2 tbsp butter/margarine and enough milk to make the potatoes creamy.
6. Grease an ovenproof dish with a little butter/margarine. Put the minced meat sauce in the greased dish. Cover with the mashed potatoes. Smooth the top and make a design, by running a fork over it, from one end to the other, in a wavy pattern.
7. Pre-heat the oven at 220C/gas mark seven for about 10 mins. Put the dish in the oven until well browned on top. Serve hot with fresh fruit juice.
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