Recipes Gwent Cottage Pie


Recipes Gwent Cottage Pie

Recipes Gwent Cottage Pie

  1. meat spices
  2. 80 grms butter
  3. 1 large onion sliced
  4. 350 grams minced beef
  5. 2 tbsp plain flour
  6. 400 ml hot beef share – home-made, from the cube, from a container, however you want your own beef stock
  7. leeks within cheese sauce
  8. 3 medium leeks
  9. eighty grams spread
  10. 1 tbsp heaped, associated with plain flour
  11. 100 ml milk
  12. one tsp mustard powder
  13. a hundred and fifty grams roughly grated cheese
  14. Seasoning
  15. 1 kg mashed potato – We use a floury spud with lots of spread and a dash associated with milk

Recipes Gwent Cottage Pie

  1. Add the minced beef to the preheated saucepan and fry quickly launching the fat (if you use low fat beef you will need to use oil) add very finely sliced onion and lower the temperature allowing onions to saute – a person can use more meat if you would like, nevertheless I buy 450g and steal 100g of it to make my Cornish pasties; )

  2. When onions have grown to be clear add the butter plus melt

  3. Sprinkle the flour over the best of the neat and onion blend and stir in to absorb the particular butter. Cook for 1 minute while stirring.

  4. Add the meat stock a little at a period stirring well in between to prevent any lumps.

  5. Put the particular meat layer into your chosen cooking dish – I use a rectangle-shaped 12×8, 2 inch deep glass meal however, you could choose round, smaller, much deeper

  6. Today associated with leek layer (leaving meat in order to cool helps keep the layers individual during cooking)

  7. Put butter into a saute pan with the lid. Add the sliced leeks plus sweat with the lid on more than a low heat

  8. When the leeks are usually soft, sprinkle over the flour plus stir set for 1 minute

  9. Add the milk and stir inside well now add the mustard natural powder and grated cheese

  10. If you don’t possess mustard powder you can use green English mustard. Add any seasoning from this point which you feel necessary — we all have different palates

  11. When leeks cooled dollop on to the meat sauce, then carefully, the forkfull at a time, cover this in mashed potato. I start through the centre so if I may have enough mashed potato i simply leave a border across the outside — it’s ok, it doesn’t need to be ideal

  12. Thus mashed potato – i may create fresh for this meal, but frequently I personally use leftover, so up to a person but I would declare you want it to be fairly stiff.

  13. You can keep in the particular fridge as much as 48 hours before cooking, the longer the better as this firms up the layers

  14. Bake at 180ÂșC gas 4 regarding 35 – 40 minutes till the meats starts bubbling through and it begins to form a sticky crust