Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mini cottage pies with potato nests. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Mini Cottage Pies With Potato Nests is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mini Cottage Pies With Potato Nests is something which I’ve loved my whole life.
Add minced beef and brown, ensure you break the. Mini Cottage Pies is a classic main meal dish, perfect for weeknight dinners. A delicious beef and vegetable base with a layer of fluffy mashed potatoes.
To get started with this recipe, we must prepare a few ingredients. You can have mini cottage pies with potato nests using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mini Cottage Pies With Potato Nests:
- Prepare 5 jacket potatoes
- Take 500 g lean beef mince
- Prepare 2 onions
- Make ready 2 tbsp gram (chickpea) flour
- Make ready 1 finely diced carrot
- Make ready 1 finely diced celery stick
- Take 2 tbsp tomato puree
- Prepare 2 bay leaves
- Take 2 cloves garlic, crushed
- Make ready 1 tsp mixed herbs
- Prepare 1/2 tsp salt
- Make ready 1 tin tomatoes
- Get 1 tbsp olive oil
- Take 250 mls hot water
- Make ready 30 g grated cheddar cheese
Press the potatoes through the sieve into a bowl - do this a few times to get really smooth mash. Flavorful beef cottage pie recipe is made easy in one skillet and Paleo-friendly! Ground beef and tender vegetables are topped with fluffy mashed sweet potatoes, and baked to perfection for the best comfort food. Usually, cottage pie is made with beef and topped with mashed potatoes.
Instructions to make Mini Cottage Pies With Potato Nests:
- Peel and quarter the jacket potatoes and boil until tender. Drain and allow to cool.
- In a large saucepan, fry the onions, celery, carrot and garlic gently in the olive oil for 10 minutes.
- Tip the vegetables out into a bowl, set this to one side and then brown the mince in the saucepan for about 5 minutes. Pour off any water that comes out of the mince.
- Add the vegetables back into the saucepan with the mince. Sprinkle the veg and mince with the gram flour and stir well.
- Add the tomato puree, mixed herbs, hot water, salt, tomatoes and bay leaves into the saucepan and leave to simmer, with the lid off, for 40 minutes.
- Coarsely grate all of the boiled potatoes.
- Lightly oil 12 cupcake tins with olive oil. Spoon the grated potatoes into the wells. Use the spoon to make little nests, ensuring the bases aren’t too thin.
- Bake the nests in the oven at 200°C for 20-25 minutes until starting to turn golden brown.
- Spoon the cottage pie filling into each nest and top with grated cheese.
- Bake in the oven at 200°C for a further 20-25 minutes until the cheese is bubbling and starting to brown.
- Serve with salad or steamed vegetables.
Cottage pie is a British classic and a firm family favourite. Making mini versions not only looks great, but if there are only two of you, makes it easier to freeze the rest for later. Mash with the butter and horseradish then beat in the milk. Russian homemade pie with potatoes and meat. Shangi- patties with cottage cheese or potatoes.
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