lydia150970
Gold Member
this is a lovely recipe, a good sized portion so you only need veg with it.
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Cottage Pie recipe.....
10PP per serving
Ingredients:
400g potatoes/sweet pots, peeled and cubed (10pp)
a handful of fresh parsley, chopped
salt and freshly ground pepper
1 onion, finely chopped
1 garlic cloves, crushed
1 celery stalk, finely
1 carrot, chopped
500g extra lean minced beef (28pp)
200g can of chopped tomatoes
1/4pint/142ml beef stock
1tbspn beef Bovril
1tsp dried oregano
70g frozen peas (2pp)
1.Boil the potatoes in a pan until tender, drain, return to the pan and mash until smooth, season and set aside.
2. Meanwhile, heat a non stick frying pan over a high heat. Add the onion, garlic, celery and carrot and beef and fry for 6-8 minutes.
Stir in the tomatoes, beef stock, bovril and the oregano. Bring to the boil, reduce the heat to low and cook for 25-30 minutes, stirring often. Mix in peas
While the pie filling is cooking, preheat the oven to 200 degrees/gas mark 6.
3. Transfer the pie filling to a small oven proof dish and top with the mash. Bake for 25-30 minutes until lightly brown.
.
Cottage Pie recipe.....
10PP per serving
Ingredients:
400g potatoes/sweet pots, peeled and cubed (10pp)
a handful of fresh parsley, chopped
salt and freshly ground pepper
1 onion, finely chopped
1 garlic cloves, crushed
1 celery stalk, finely
1 carrot, chopped
500g extra lean minced beef (28pp)
200g can of chopped tomatoes
1/4pint/142ml beef stock
1tbspn beef Bovril
1tsp dried oregano
70g frozen peas (2pp)
1.Boil the potatoes in a pan until tender, drain, return to the pan and mash until smooth, season and set aside.
2. Meanwhile, heat a non stick frying pan over a high heat. Add the onion, garlic, celery and carrot and beef and fry for 6-8 minutes.
Stir in the tomatoes, beef stock, bovril and the oregano. Bring to the boil, reduce the heat to low and cook for 25-30 minutes, stirring often. Mix in peas
While the pie filling is cooking, preheat the oven to 200 degrees/gas mark 6.
3. Transfer the pie filling to a small oven proof dish and top with the mash. Bake for 25-30 minutes until lightly brown.
