🔅TOPPING: ✔6 large potatoes✔Half cup milk✔2 tablespoon butter✔Salt ✔White pepper✔Half a cup of grated cheddar 🔅MINCE LAYER: ✔3 tablespoon olive oil✔1 kg mince✔1 onion, grated✔2 tomatoes, grated✔2 cups mc cains frozen veg (carrots green beans peas corn)✔1 teaspoon fresh garlic, finely chopped✔3 tablespoon Koo tomatoe paste✔1 teaspoon sugar ✔4 tablespoon hot water✔3 tablespoon cornflour (maizena (corn flour))✔1 sachet of Ina Paarmans beef stock✔Half cup water✔Black pepper to taste✔Salt to taste 🔅SPICES FOR MINCE: I used @Robertsons spices✔1 teaspoon paprika ✔1 teaspoon crushed garlic✔1 teaspoon cumin powder ✔1 teaspoon coriander powder ✔Half teaspoon white pepper✔Half teaspoon chili flakes (or more if you want more heat)✔2 teaspoon veggie spice
1. Peel and cut the potatoes into half, and then into slices. Put potatoes into a large pot, add 1 teaspoon of salt, cover with enough cold water and boil until potatoes are fully cooked and soft. 2. While the potatoes are boiling, get the filling for the cottage pie ready. 3. Add the quantities for all the Robertsons spices into a little bowl, and mix. 4. Heat the olive oil on medium heat and saute the onions until translucent. Add in the mince, and brown the meat. When the mince is half cooked, add all the Robertsons spices and fresh garlic. Mix to evenly coat the mince with the spices. Cook for a minute more. 5. Dissolve the cornflour (maizena (corn flour)) in 4 tablespoon of hot water, and add to the mince. 5. Add the grated tomatoes, tomato paste, sugar and mixed vegetables, and mix to evenly distribute. 6. Mix the Ina Paarmans beef stock with half a cup of hot water, and add to the mince. Stir the stock in. 6. Simmer for 10 minutes until mixture thickens slightly. 7. Season to taste with freshly ground black pepper and salt. 8. Once the potatoes are cooked, mash them until smooth with warm milk and melted butter. Season with salt. ASSEMBLING:Spoon the mince into a large oven proof dish. Spread the mashed potatoe over the mince. Sprinkle the cheese over the mashed potato. Grill in the oven for about 10 minutes or until cheese melts. Garnish with chopped parsley.
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