top potato topped pie. ingredients for cottage pie: 2 sticks celery, 1 leek, 1 onion, 1 carrot, 25g...
TRANSCRIPT
![Page 1: Top Potato Topped Pie. Ingredients for Cottage Pie: 2 sticks celery, 1 leek, 1 onion, 1 carrot, 25g frozen peas, 500g minced beef, 1 bay leaf, 1 x 5ml](https://reader036.vdocuments.net/reader036/viewer/2022062712/56649c865503460f9493cbb3/html5/thumbnails/1.jpg)
TopPotato Topped Pie
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Ingredients for Cottage Pie: 2 sticks celery, 1 leek, 1 onion, 1 carrot, 25g frozen peas, 500g minced beef, 1 bay leaf, 1 x 5ml spoon thyme or sage, 2 x 15ml spoons tomato puree, 400g can tomatoes, 200-250ml stock, 1 x 15ml spoon oil.
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1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.
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2. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.
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3. Turn the onion round and still holding it like a claw, slice in the other direction.
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4. Peel the carrot and cut off the top and bottom. Some carrots may only need scraping.
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5. Chop the carrot into small cubes.
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6. Prepare the leek by cutting off the root and the dark green leaves. Remove one layer of skin. Wash well under cold running water.
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7. Cut the leek into rings.
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8. Wash the sticks of celery and cut into pieces.
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9. The prepared vegetables should now look something like this.
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10. Put 1 x 15ml spoon of sunflower oil into a large saucepan. Turn on to a medium heat.
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11. Add the prepared vegetables and fry gently without browning for 4 – 5 minutes.
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12. The vegetables should now be starting to soften and the onion and leek will appear transparent.
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13. Add the minced beef to the pan and stir well for 4 – 5 minutes, until the meat loses its raw appearance.
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14. Stir in the frozen peas.
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15. Add the thyme and bay leaf.
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16. Add 2 x 15ml spoons tomato puree.
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17. Add 1 x 400g can of chopped tomatoes.
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18. Dissolve a stock cube in 250ml boiling water. Add about 200ml of this stock to the pan. Keep the rest – you may need to add it later.
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19. At this stage the mixture should look something like this. Turn the heat down so that it is simmering gently.
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20. Put a lid on the pan and leave to cook for 20 – 30 minutes. Keep giving it a stir from time to time. Whilst the base mixture is cooking, you can prepare the potato topping (see slide 23 ►)
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21. Eventually it should look like this. Remember to take out the bay leaf at this stage.
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22. Spoon the mixture into your dish.
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Potato Topping
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To make regular plain mashed potato …
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Wash and peel approx 500g potatoes.
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Cut into medium chunks of equal sizes.
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Cover with cold water, and cover the pan with a lid. Put on a medium/high heat and boil for 15 – 20 minutes.
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When cooked, a sharp knife should slip in easily.
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Drain well and then mash to remove all lumps.
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I have added a pinch of salt, small piece of butter and 1 x 15ml of crème fraiche to my mash, but there are many variation you can try. (see later slides)
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Spoon the mash on top of the base, starting around the edge and working to the centre.
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Smooth down the top and make a pattern with a fork.
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Bake for 20 – 30 minutes on gas mark 5 / 190. Garnish.
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Alternative Potato Toppings
Potato toppingpotato plus 1 from:
Add 1 or 2 from:
Sweet potatoCarrotSwedeParsnip
Total 500g
Grated cheese egs cheddar,Parmesan, Red Leicester, Somerset BlueCrème fraicheSalad onionCaramelised onionGarlicChopped herbs egs parsley, chivesPestoHorseradish sauceButterMilkSalt and pepper
The next slides show a topping made from potato and sweet potato with the added ingredients of Cheddar cheese and
Horseradish sauce.
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Peel approx. 250g potatoes and 250g sweet potatoes. Cut into
medium sized chunks.
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Cover with cold water and bring to the boil with a lid on the pan. Boil for 15-20 minutes. When cooked, a sharp knife should slip in easily.
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Drain and mash.
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Add your chosen ‘extras’. In this case I have used Cheddar cheese and Horseradish sauce. Beat well until smooth.
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Spoon the potato mixture on top of the base, starting around the edge and working to the centre.
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Smooth down the top and make a pattern with a fork. If you have time, you can have a go at piping the potato.
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Bake for 20-30 minutes on gas mark 5 / 190°C until golden brown. Garnish before serving.