A step-by-step guide to creating a hearty winter favourite by Curtis Stone - root vegetable cottage pie.
The ingredient of Root vegetable cottage pie
- 450g brushed potatoes, peeled, cut into 3cm chunks
- 1 medium parsnip, peeled, cut into 1cm disks
- 1 tablespoon Coles Olive Oil
- 500g Coles Beef Mince 3 Star
- 1 small brown onion, not far off from chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon spacious thyme, chopped
- 1 medium carrot, peeled and cut into 1/2 cm dice
- 1 1/2 cups butternut pumpkin, peeled and cut into 1/2 cm dice
- 2 tablespoons Coles Tomato bonding agent
- 1 1/2 cups Campbells legal Beef deposit
- 3/4 cup Coles Milk
- 1 tablespoon Coles Unsalted Butter
- Melted butter, for brushing
The instruction how to make Root vegetable cottage pie
- Preheat oven to 190C. Place the chopped potatoes and parsnip in a large saucepan and fill as soon as passable water to cover. increase be credited with salt and bring to the boil. Cook until both are pain and friendly for mashing, nearly 20 minutes. Strain in a colander and set colander on top of higher than the hot saucepan to enter upon the vegetables to steam dry.
- functional working in batches, pass the potatoes and parsnip through a ricer or food mill and into a large bowl. (Alternatively use a potato masher).
- Heat the milk and butter in a small saucepan greater than a low heat until the butter has melted and the milk is hot but not scalding. Pour just ample plenty of the loving milk and butter incorporation combination into the bowl and raise a fuss until the mash has a creamy consistency, discarding any permanent milk mixture. Season to taste later than salt and pepper.
- Meanwhile, heat the 1 tablespoon of oil in a large frying pan over a medium-high heat and cook the beef until browned and just cooked through, breaking up any large chunks. Season to taste similar to salt and pepper.
- Strain the beef from the pan and reserve more or less the side. Return the pan to the heat.
- increase be credited with the onion and cook for 1 minute, after that add the garlic to the pan and cook for 3 minutes or until translucent.
- build up the carrots and thyme and cook for 1 minute, after that add the pumpkin to the pan and cook for 4 minutes stirring occasionally.
- amass the tomato epoxy resin and toss around to coat the vegetables, cook for 2-3 minutes creature careful not to scorch the tomato paste.
- Add the beef support back up to the pan and disturb competently to mix, then build up the beef stock, stir up capably skillfully and bring to a simmer. shorten heat and cook covered, stirring occasionally for 15-20 minutes or until the sauce thickens. Season to taste as soon as salt and pepper.
- Pour the join up into 4 small individual baking dishes or ramekins and prepare the mash.
- Place the mash into a pastry bag and pipe on top of higher than the filling in a decorative pattern or spoon the mash greater than the filling and using a fork make irritated hatch marks or swirls. Brush the top of each cottage pie in imitation of melted butter and place more or less a baking tray and into the oven.
- Bake for 15-20 minutes or until the tops are golden brown and the filling is livid through.
- cut off surgically remove from the oven and assent the pies to sit at room temperature for 5 minutes yet to be serving.
Nutritions of Root vegetable cottage piecalories: 454.817 calories
calories: 11.3 grams fat
calories: 4.9 grams saturated fat
calories: 44 grams carbohydrates
calories: 10.3 grams sugar
calories: 44.5 grams protein
calories: 121 milligrams cholesterol
calories: 445 milligrams sodium