COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
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- Put the potatoes in a large pot and fill with cold water. Bring to the boil, turn down the heat and simmer until fork tender.
- Meanwhile, heat one tablespoon of the oil in a large pot and brown half the meat over medium-high heat, setting the meat aside in a bowl once it's done. Wipe the pot to remove any remaining bits of mince, then add the second tablespoon of oil and brown the second batch, adding it to the bowl when it's done.
- Wipe down the pot again then add the remaining two tablespoons of oil with the onion and a pinch of sea salt. Cook the onion over low heat for five or so minutes, until it's soft and translucent. There will be some brown bits on the bottom of the pot from the meat and that's OK — that's where good flavour lies. If it looks like it's about to burn, you can deglaze the pan with a bit of stock (or wine, if you have any on hand).
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- Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.
- Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).
- Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.
- Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.
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- Heat 2 tablespoons of oil in a large, heavy-based pan and fry the mince to brown it all over. Transfer the meat to a bowl.
- Add a splash more oil, the onion, carrot and celery to the pan. Fry gently for 10 minutes. Add the garlic and fry for 2 minutes.
- Return the mince to the pan. Add the wine, tomato purée, Worcestershire sauce and stir. Cook for 2 minutes.
- Add the stock, thyme, bay leaf and lentils. Bring up to a low boil and cook for 20-25 minutes, until the lentils are just tender and the sauce has reduced. You may need a little more stock or water towards the end. You want a sloppy, but not too wet a consistency.
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