Monday, 13 August 2012

Mediterranean Cottage Pie Recipe



Mediterranean Shepherd's Pie
Shepherds pie is one of my daughters favourite meals, so here is a variation we use now and again.

You will need:
2 onions;
2 Carrots;
1 Celery stick;
500g pack mince, such as turkey;
100g smoked bacon, chopped;
2tsp plain flour;
284ml carton vegetable or other stock,
700g potatoes peeled; knob of butter;
4Tb red pesto;
25g Parmesan, grated.


Method:
1. Preheat the oven to 200C/Gas 6/fan oven 180C from cold. chop the onions, carrots and celery in a food processor. In a pan over a low heat, cook the mince until the juices start to run, stirring. Add the vegetables and bacon and cook for 15 minutes until browned. Sprinkle over the flour and cook for 1 minute, still stirring. Stir in the stock and cook, covered, for 30 minutes, stirring occasionally.

2. Meanwhile, cut the potatoes into chunks and boil for 10minutes. Drain well, and return to the pan. Stir in the butter. Season.
3. Stir the pesto into the meat, season and spoon into a shallow ovenproof dish. Spoon the potato pieces on top, sprinkle over the cheese and bake for 30 minutes until golden. Serve immediately



Recipe adapted from 101 Cheap Eats BBC good food book

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