2009 Week 12: Baby Cottage Pies
Baby Cottage Pies
Ingredients:
400g lean beef mince
1 onion, chopped
1/4 cup plain flour
2 cups beef stock
2 cups mixed vegetables: carrots, peas, mushrooms
1/2 tsp mixed herbs
1 Tbsp Worcestershire sauce
1 tsp dark soy sauce
2 Tbsp tomato or bbq sauce
8 medium potatoes, peeled
4 Tbsp light cream cheese
1/3 cup milk
2 sheets reduced-fat frozen puff pastry / or ramekins
salt and pepper to taste
Instructions:
In a medium saucepan brown the meat, add the chopped
onion and cook till soft. Stir in the flour, then gradually mix in
the stock. When all the stock is included add the vegetables,
seasonings and sauces, a little salt and pepper and simmer for
15-20 minutes, stirring regularly.
While the mixture is cooking, prepare the potatoes for the topping as follows:
Peel the potatoes and place in a saucepan of cold water. Add the
salt and bring to the boil. Simmer until the potatoes are soft.
Drain, then return the pan of potatoes to the heat and dry them off
completely. This helps produce fluffy mashed spuds. Mash them with
a fork or potato masher until broken up, then add the cream cheese.
Continue mashing, adding enough milk to give a creamy consistency.
Season with salt and pepper to taste.
To assemble the cottage pies, lightly grease a 12-cup muffin pan
and line the cups with pastry; if you can re-roll the trimmings, 2
sheets should be enough. Or omit the pastry and simply spoon the
meat mixture into individual ramekins.
Divide the meat mixture between the pans and top with the mashed
potato. Press it into place with a fork or squeeze it through a
piping bag.
Bake in a preheated oven at 190 degrees celsius for 15-20
minutes until pastry is crisp and potato is turning golden.
Serve with a side dish of your choice.
Click here to see photos from the episode!
