| Cottage pie |
| Serves 4 2 oz (55g) butter 1 large onion, finely chopped 1 celery stalk, finely diced 1 large carrot, finely diced 1 lb (450g) lean minced beef 1 tablespoon plain flour 8 fl oz (240ml) hot beef stock 2 tablespoons chopped fresh parsley 1 tablespoon tomato puree salt and pepper 2 lb (900g) floury potatoes, peeled 3-4 tablespoons milk 2 teaspoons spicy brown mustard |
| 1. Melt 1/2 oz (15g) of the butter in a frying pan over moderate heat. Add the onion, celery and carrot and cook until the onion is soft, stirring occasionally. 2. Add the beef and fry, stirring, until it is brown and crumbly. 3. Sprinkle the flour evenly over the surface and stir it into the meat and vegetables. 4. Gradually add the stock, stirring well. Stir in the parsley and tomato puree. Season with salt and pepper. 5. Bring to a simmer, then cover and cook over very low heat, stirring occasionally, for 45 minutes. 6. Meanwhile, cook the potatoes in boiling salted water until they are tender. Drain well. 7. put the potatoes in a bowl and mash them. Add the remaining butter and just enough milk to make a soft fluffy texture. Season to taste with salt and pepper. 8. Preheat a 400 F/ 200C/ Gas 6 oven. 9. Stir the mustard into the beef mixture, then turn it into a baking dish. Cover with a neat layer of potatoes and seal to the sides of the dish. mark with a fork, if liked. Bake for 20 - 25 minutes. Serve hot. |