cottage foot
A mince pie with vegetables covered in mashed potato. This dish is delicious and is perfect for cold winter days!
Ingredients for 10 servings:
For the meat mixture:
- 1,200 kg of minced beef
- 300g carrots
- 300g peas (fresh or frozen)
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 4 tablespoons of olive oil
- 45 g tablespoons of flour
- 1 teaspoon salt
- 1/2 black pepper
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 3 tablespoons of tomato sauce
- 450 ml of meat broth
For the puree:
- 2kg of potatoes
- 90 grated cheddar and gouda cheese
- 1 tablespoon butter
- 150 ml of milk
- 1/2 teaspoon salt
- 1/2 black pepper
Preparation:
- Boil the potatoes in a large pot with salt.
- While the potatoes are cooking, chop the onions, carrots, and garlic cloves. Heat the olive oil. Add onion and saute 2 to 3 minutes, add crushed garlic and chopped carrots, sauté until carrots are tender, about 5 to 7 minutes.
- Add the minced meat and season with salt, pepper, rosemary and thyme, the tomato sauce, the flour and stir for a few minutes until the meat is no longer pink.
- Add the broth and peas. Bring to a boil, reduce heat, and cook, stirring occasionally, until sauce thickens.
- When the potatoes are ready, peel and transfer to a bowl and mash until smooth. Add butter, black pepper, salt, milk and the grated cheeses.
- Preheat oven to 400F (200C).
- Layer the meat mixture on the Foodie Tray. Spread the puree over the meat mixture.
- Bake for 30 minutes. or until mashed potatoes are browned.
