Tasty cottage pies

Tasty cottage pies requires around 1 hour and 35 minutes from start to finish. This gluten free recipe serves 4 and costs $2.99 per serving. One portion of this dish contains approximately 43g of protein, 24g of fat, and a total of 649 calories. A mixture of lean beef, tomatoes, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 30 people have tried and liked this recipe. It is brought to you by BBC Good Food. With a spoonacular score of 94%, this dish is awesome. Cottage Pies, Cottage Hand Pies, and Mini Moussaka Cottage Pies are very similar to this recipe.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 200C/fan 180C/gas 6.Halve the onions on the chopping board usingthe sharp knife. Peel off the skins, then thinlyslice the onions. Heat oil in a large frying pan,add the onions (take care the oil doesn’t spit),then fry them until golden, stirring occasionally.Add the mince, breaking up the block ofmeat with the wooden spoon until it looks likecrumbs. Pour in a mug of water, crumble in thestock cubes, then measure in the HP sauce. Coverthe pan and simmer on a low heat for 10 mins,stirring every now and then.Put a large pan of salted wateron the hob to boil and cover with thelid. Peel the skin off the potatoes with avegetable peeler, then cut into quarterson the chopping board. Trim the endsfrom the carrots, peel, then thickly slice.When the water is boiling, add thepotatoes and carrots (an adult should do it asthe water will splash). Cover and simmer for20 mins until the potatoes are soft when youstick a knife in. Drain, return to the pan withthe butter and milk, then mash until smoothwith an electric whisk or potato masher.Stir the beans into the meat mixture, simmerfor a few mins, then spoon the mixture into 4 minipie dishes. Spoon the mash on top and spread overthe filling, right to the edges of the dish so none ofthe layer below shows.Put pie dishes on a baking tray. Gratecheese, sprinkle on top, then cut tomatoesinto wedges and arrange on top. Carefullyput the pies in the oven using oven gloves.Bake for 35 mins or until tops are golden.Let pies cool a little before eating as theywill be very hot. Serve with broccoli or peas.

 

Step by step:

1. Heat oven to 200C/fan 180C/gas 6.Halve the onions on the chopping board usingthe sharp knife. Peel off the skins, then thinlyslice the onions.

2. Heat oil in a large frying pan,add the onions (take care the oil doesn’t spit),then fry them until golden, stirring occasionally.

3. Add the mince, breaking up the block ofmeat with the wooden spoon until it looks likecrumbs.

4. Pour in a mug of water, crumble in thestock cubes, then measure in the HP sauce. Coverthe pan and simmer on a low heat for 10 mins,stirring every now and then.Put a large pan of salted wateron the hob to boil and cover with thelid. Peel the skin off the potatoes with avegetable peeler, then cut into quarterson the chopping board. Trim the endsfrom the carrots, peel, then thickly slice.When the water is boiling, add thepotatoes and carrots (an adult should do it asthe water will splash). Cover and simmer for20 mins until the potatoes are soft when youstick a knife in.

5. Drain, return to the pan withthe butter and milk, then mash until smoothwith an electric whisk or potato masher.Stir the beans into the meat mixture, simmerfor a few mins, then spoon the mixture into 4 minipie dishes. Spoon the mash on top and spread overthe filling, right to the edges of the dish so none ofthe layer below shows.Put pie dishes on a baking tray. Gratecheese, sprinkle on top, then cut tomatoesinto wedges and arrange on top. Carefullyput the pies in the oven using oven gloves.

6. Bake for 35 mins or until tops are golden.

7. Let pies cool a little before eating as theywill be very hot.

8. Serve with broccoli or peas.

Nutrition Information:

covered percent of daily need