Directions: |
Directions:1. Heat olive oil in a deep skillet and sauté, ginger, garlic and onions.
2 When the onions are translucent, add the ground beef, salt and pepper and cook until beef is no longer red and has changed colour. .
3. Add the carrots and cook for about 5 - 7minutes or until the carrots are tender..
4 Add flour, paprika, Franks hot sauce, cayenne pepper, Worcestershire sauce and stir. You can omit any of the peppers if you wish. Add the herbs and mix well.
5. Add beef stock, celery, tomato paste. mushrooms and frozen peas. Bring to a simmer, stirring occasionally until the sauce thickens.. Do a taste test for salt and spiciness.
6. Peel 5 large potatoes and cut into 4 pieces. Place the potatoes in a pot filled with cold water. Set over high heat, add a teaspoon of salt and cover.
7. When the potatoes are done, drain them in a colander and transfer them to a large bowl. Add butter, salt and pepper, milk, half the cheddar cheese, egg yolk and mash the potatoes until they are smooth.
8. Preheat the oven to 400º F.
9 In a oven dish, which is about 13" X 9" or 13" X 8.5" or whatever is available layer the beef mixture at the bottom of the dish, and spread the mashed potatoes on the top. Sprinkle cheddar cheese and rosemary on top of the potatoes.
10. Bake for about 20 - 25 minutes or until the potatoes are golden brown and the cheese has melted. |
This recipe for Cottage Pie is from