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BEEF, LAMB & PORK

Cottage pie

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serves :

2 adults and 2 kids

Preparation time :

20 minutes

Cooking time :

45 minutes

Utensils needed :

Frying pan Casserole dish Chopping board Chopping knife Vegetable peeler Wooden spoon Measuring jug Potato masher

Serve with a spoon of your favourite vegetables such as broccoli .

Ingredients :

› 450 g of lean minced beef › pepper
› pinch of salt if desired
› 1 onion

› 2 carrots
› 3 mushrooms
› 5–6 broccoli florets
› 20 g of frozen peas
› 1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water

› 5 cooked potatoes
› a little low-fat milk

(You can use a tin of oxtail soup instead of stock cubes.)

Method :

  1. Preheat the oven to 180°C / 375°F / Gas Mark 4.
  2. Place the minced beef in a frying pan. Add pepper and salt if desired.
  3. Fry the meat until browned (approximately 15 minutes) and drain off any excess fat from the pan.
  4. Peel the onion, carrots and mushrooms and chop them finely. Add these to the minced beef, along with the broccoli florets and the peas.
  5. Add the stock to the minced beef.
  6. Bring to the boil, stirring all the time.
  7. Put into a greased casserole dish.
  8. Mash the potatoes and add a little milk, and a pinch of salt and pepper.
  9. Spoon on top of meat mixture and smooth gently with a knife or fork to form a pattern on top.
  10. Bake in the preheated oven for 45 minutes.
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BEEF, LAMB & PORK

Spaghetti Bolognese

Published

on

By

serves :

2 adults and 2 kids.

Preparation time :

20 minutes.

Cooking time :

45 minutes.

Utensils needed :

Frying pan Casserole dish Chopping board Chopping knife Vegetable peeler Wooden spoon Measuring jug Potato masher.

Serve with a tossed green salad or your favourite vegetables.

Ingredients :

›  450 g of lean minced beef or lamb

  • ›  1 onion, finely chopped
  • ›  6 mushrooms, chopped
  • ›  1 carrot, peeled and finely chopped
  • ›  1 dstsp of plain flour
  • ›  1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water
  • ›  420 g tin of chopped tomatoes
  • ›  1 dstsp of tomato sauce
  • ›  salt
  • ›  pepper
  • ›  225 g of spaghetti
  • Method :

    1. Cook the mince (beef or lamb), onions, mushrooms and carrots in a dry pan (low heat) for 15 minutes. (There is sufficient fat in mince for frying). Drain any excess fat from pan.
    2. Add the flour and stir well.
    3. Add the stock, tin of chopped tomatoes, tomato sauce,

      pinch of salt and pepper. Cook gently for 45 minutes.

    4. Cook the spaghetti for 10–15 minutes in a saucepan of boiling salted water. Strain and serve topped with the sauce.

      (Any leftover Bolognese sauce can be used to fill wraps or as a topping for baked potatoes.)

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