Saturday, October 8, 2016

Cottage Pie

Hi! Did y'all miss me? It's been a loooong time since my last blog. I have been pre-occupied with a lot of things and didn't have time to blog. But if you've been following me on instagram, you'll know that I have not given up on cooking, (and taking pictures!), I just haven't been able to post recipes. Sorry!

Anyway, I though I'd start off my comeback with this easy-peasy cottage pie that looks too pretty to eat. Of course, you can just dump the creamy mashed potato on top of the juicy meat and you're good to go. But why stop there? Me, I like playing with my food, so I pipe creamy mashed potato to top my cottage pie. I mean, who says piping is exclusive to buttercream, right?

Cottage Pie I

See, I told you I meant to blog. I took these photos last year. You know what they say, better late than never! ;-)

Cottage Pie I

This recipe can be easily doubled. Make this on your next potluck and your friends will think you slaved all day in the kitchen ;-)

Cottage Pie
Make: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Baking Time: 5-8 minutes


For the Filling:
1-2 tbsp extra virgin olive oil
500g minced beef
2 cups frozen mixed vegetables (diced carrots, peas, beans and corn)
4 cloves garlic, minced
1 medium yellow onion, diced
1 tbsp soy sauce
2 tbsp tomato paste
1 tsp honey
1 tbsp flour or cornstarch
1/4 cup beef stock
pink Himalayan salt or sea salt to taste
ground black pepper to taste

For the Mashed Potato
1kg potato, peeled and roughly chopped
enough water for boiling the potatoes
1tsp salt
1/2 stick of butter, cubed
1/4 cup warm milk
salt and pepper to taste


1. Pre-heat oven at 200*C.

2. In a large cast-iron or non-stick pan, heat the oil then add the minced beef. season with freshly ground Himalayan salt and black pepper. Cook until brown, about 5 minutes. Remove from pan and set aside.

3. In the same pan, saute  onion until transluscent. Add garlic. Then add mixed veggies and cook for 1 more minute. Add the minced beef and the flour and cook for 1 minute. Then add the stock, soy sauce and tomato puree. Cook for 5 minutes, stirring occasionally. Taste for seasoning then add honey, salt and pepper to taste. Set aside in the cast iron pan.

4. Meanwhile, cook the potatoes in a large pot. Cover the potatoes with enough water and add 1 tsp salt. Cook until fork-tender. Drain.

5. In a bowl, mash the potato with butter and add milk as needed. Mash until smooth and creamy. Transfer into a piping bag with star tip.

6. Pipe rosette swirls of mashed potato on top of the beef mixture; cover completely. Broil/bake for 5 minutes or until the mashed potato forms a light golden brown crust.

Cottage Pie I

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