Monday, July 16, 2012

cottage pie makes a delicious come back

Cottage pie is pretty uncool.  It's one of those dorky recipes no one really makes any more, you wouldn't see any one proudly dishing it up at a restaurant (bowls club maybe).  For me though, it's such a comforting meal that really hits the spot especially during these cooler months.  It doesn't need to be dorky any more.  Let's all start enjoying it again with it's spinachy make over! Tonight I cooked up a delicious version of cottage pie.  I wanted to increase the vegetable content of the tradition recipe and was pleased to see our littles gobbling down 5 (6 if you class onion) veggies without any fuss.

1 tbsp olive oil
500 g pork/beef mince
1 large onion chopped finely
2 med carrots grated
3/4 c frozen peas
3/4 c frozen corn kernels
1 tsp fresh rosemary chopped finely
1 1/2 c beef stock (campbells)
4 tbsp massel "supreme" gravy powder
5 potatoes peeled and chopped
3 tbsp butter
1/3 c cream
250g frozen spinach microwaved as per packet instructions (squeeze all the water out using a fine sieve)
2 spring onions chopped
1/2 c mozzarella
1/3 c mozzarella for topping
fresh cracked pepper and salt

boil the potatoes till tender
in a stand mixer add the cooked spinach, butter, cream, potatoes, 1/2 cup mozzarella, spring onions and mix till smooth.
season to taste with salt

heat oven to 200c

in a large pan fry together the onion, rosemary and carrot till they soften
add the mince and break up and stir till browned
add stock, peas and corn
stir till stock starts to bubble
add gravy powder and stir quickly, being sure to incorporate all liquid in the pan
stir until it thickens
season to taste with salt and pepper

spoon the meat mixture into a large oven proof dish
top with potato and spinach mixture
add 1/3 c mozzarella on top
bake in the oven till the cheese melts and starts brown