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cottage_pie.md

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Vegetarian and gluten-free Cottage Pie, supplementing the beef for a plant-based substitute.

  • Servings: ??
  • Caloriges per serving: ??

Utencils needed

  • Two ovenproof dishes
  • Very large frying pan (a wok, perhaps)
  • Very large saucepan
  • Potato masher
  • Kettle

Ingredients

  • 3 tbsp olive oil
  • 1kg beyond mince
  • 2 onions
  • 175g carrots
  • 175g mushrooms
  • 2 garlic cloves
  • 1 tbsp tomato purée
  • large glass of red wine (optional)
  • Two vegetable stock cubes
  • 4 tbsp Henderson's Relish
  • 3 Thyme sprigs
  • 2 bay leaves
  • 1.8kg potatoes
  • 225ml milk
  • 30g butter
  • 200g strong cheddar
  • freshly grated nutmeg

Preparation - contents

  • Boil 850ml water
  • Finely chop 2 onions, set aside in a container
  • Chop carrots, set aside in a container
  • Chop the mushrooms, set aside in a container - can be the same container as the carrots
  • Finely chop 2 garlic cloves (or substitute for pre-copped or garlic paste), store in a container
  • Ensure tomato puree is open and ready for use
  • Prepare one large glass of wine (and one for yourself)
  • Mix the 850ml water with two vegetable stock cubes

Cooking - contents

  • In 1tbsp olive oil fry the beyond mince until browned, then set it aside in a container
    • If necessary, do this in batches
  • After removing the beyond mince, add 2tbsp olive oil into the pan
  • Add onions, carrots and mushrooms
  • Start timer
  • 20 MINUTES
    • Add the chopped garlic cloves
    • Add 1tbsp tomato puree
    • Increase the heat, stir regularly
  • 23 MINUTES
    • Pour large glass of wine over the whole pan
    • Bring it to boil, to reduce
  • 24 MINUTES
    • Add the vegetable stock
    • Add 4tbsp Henderson's Relish
    • Add the Thyme sprigs and bay leaves
  • Reset timer
  • Bring to a simmer
  • Start timer
  • At this point, begin making the mash
  • 30 MINS
    • Check the heat. If a lot of liquid remains, increase the heat slightly to reduce the gravy.
    • Remove the thyme sprigs and bay leaves
    • Season to taste, if desired
  • 45 MINS
    • Take the heat off, the contents are ready

Preparation - mash

  • Peel and chop all the potatoes
  • Start the cooking steps, and continue preparation after the potatoes are cooking
  • Grate 1 nutmeg, put aside a container
  • Grate 125g of strong cheddar, put aside a container
  • Grate 75g of strong cheddar, put aside a separate container
  • Measure out 30g butter
  • Measure out 225ml milk

Cooking - mash

  • Add 2tsp salt into the large saucepan
  • Place the potatoes into the saucepan and fill with cold water until they are covered
  • Bring to boil
  • Allow to boil for 20-25 minutes, or until soft but still a bit tender
  • Heat oven to 200C (fan)
  • Drain well, the leave for 3 minutes to steam dry
  • Mash well, mixing in the milk and butter
  • Add 125g of strong cheddar and the grated nutmeg, stir well

Cooking - finale

  • Spoon the contents into two ovenproof dishes
  • Spoon the mash over the contents until it is totally covered
  • Rough up the mash cover using a fork, ensure that it is uneven and wavey
    • This ensures that it will crisp well in the oven
  • Sprinkle with the remaining 75g grated strong cheddar
  • If eating straight away
    • Place in the 200C oven, cook for 25 minutes turning after 15 minutes.
    • If the top is not golden, keep a close eye and cook for an additional 5 minutes
  • If not eating straight away
    • Allow to cool for a couple hours, cover in cling film and place in the freezer.

Sources