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Before you jump to Cottage Pie with cheesy carrot potato mash recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
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Have a shot at eating almonds unless you suffer from nut allergies. Almonds are often considered a super food because they’re packed full of things that help boost our energy while keeping us healthy. These kinds of nuts contain quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is found in almonds. In the case of almonds, however, they wont allow you to long for a nap. Instead they will just help your muscles and digestive system relax while also helping you feel less stressed out. From time to time eating almonds can even be a mood increaser!
A large selection of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to cottage pie with cheesy carrot potato mash recipe. You can have cottage pie with cheesy carrot potato mash using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Cottage Pie with cheesy carrot potato mash:
- Take 15 ml olive oil
- Provide 500 grams extra-lean minced beef
- Take 1 clove garlic, peeled and crushed
- Take 1 large onion, peeled and chopped
- Use 2 medium carrots, peeled and diced
- Prepare 2 stick celery, sliced
- Take 2 tbsp plain flour
- You need 400 ml beef stock
- You need 100 ml red wine
- Use 1 tsp worcestershire sauce
- Get 1 tbsp tomato puree
- Take 2 tsp chopped parsley
- You need salt and freshly ground black pepper
- You need For the mash
- You need 6 large potatoes, peeled and cut into chunks
- Prepare 2 medium carrots, peeled and cut into chunks
- Use 100 grams butter
- Use 100 ml milk
- Take 200 grams cheddar cheese, created
- Use salt
Instructions to make Cottage Pie with cheesy carrot potato mash:
- Preheat oven to 190°C
- Heat a large non-stick frying pan and add the olive oil and extra-lean minced beef. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min.
- Add the beef stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid.
- Add the parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid.
- Spoon the mince into a large, shallow, creased oven dish.
- Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side.
- Top with the carrot and potato mash, smoothing the surface. Or pipe it on.
- Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes well with a side dish of peas.
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