Vegie and beef cottage pies
These mini cottage pies are the perfect size for little tummies
1 onion, finely chopped
1 clove garlic, crushed
500g lean beef mince
2 carrots, peeled, grated
2 zucchini, grated
1 cup beef stock
2 tblsps tomato sauce
2 tblsps barbecue sauce
2 tblsps gravy powder
800g potatoes, peeled, chopped
3/4 cup milk
25g butter, softened
1 cup grated cheddar cheese
Salad, to serve
Ingredients
1 tblsp olive oil1 onion, finely chopped
1 clove garlic, crushed
500g lean beef mince
2 carrots, peeled, grated
2 zucchini, grated
1 cup beef stock
2 tblsps tomato sauce
2 tblsps barbecue sauce
2 tblsps gravy powder
800g potatoes, peeled, chopped
3/4 cup milk
25g butter, softened
1 cup grated cheddar cheese
Salad, to serve
Method
1 Heat oil in a large frying pan. Add onion and garlic. Cook, stirring occasionally, until soft.
2 Add beef, carrots and zucchini. Cook, stirring occasionally, for 5 minutes, or until beef changes in colour. Stir in blended stock, sauces and gravy. Bring to boil. Simmer, stirring occasionally, for 10 minutes.
3 Boil, steam or microwave potatoes until tender. Mash in a bowl with milk and butter until smooth.
4 Divide mince among six ovenproof dishes (1-cup capacity). Place on an oven tray. Top with mashed potato. Sprinkle with cheese.
5 Cook in a moderate oven (180C) for about 25 minutes, or until cheese is melted. Stand for 10 minutes. Serve with a salad.- Source:
- that's life! TEST KITCHEN
- Author:
- Stylist:
- Cass Stokes and Tracey Meharg
- Photographer:
- Michelle and Andrew Young
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