Mini Cottage Pies With Potato Nests
Mini Cottage Pies With Potato Nests

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mini cottage pies with potato nests. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini Cottage Pies With Potato Nests is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mini Cottage Pies With Potato Nests is something that I have 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 begin with this recipe, we have to prepare a few ingredients. You can cook mini cottage pies with potato nests using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mini Cottage Pies With Potato Nests:
  1. Get 5 jacket potatoes
  2. Get 500 g lean beef mince
  3. Make ready 2 onions
  4. Get 2 tbsp gram (chickpea) flour
  5. Take 1 finely diced carrot
  6. Prepare 1 finely diced celery stick
  7. Make ready 2 tbsp tomato puree
  8. Prepare 2 bay leaves
  9. Take 2 cloves garlic, crushed
  10. Make ready 1 tsp mixed herbs
  11. Take 1/2 tsp salt
  12. Get 1 tin tomatoes
  13. Prepare 1 tbsp olive oil
  14. Take 250 mls hot water
  15. Prepare 30 g grated cheddar cheese

The thick, rich gravy is absolutely delicious and the topping will knock. Drain well, then mash with the butter. Mini savory pie with chicken, leek, cheese on light background, top view. Shangi- patties with cottage cheese or potatoes.

Steps to make Mini Cottage Pies With Potato Nests:
  1. Peel and quarter the jacket potatoes and boil until tender. Drain and allow to cool.
  2. In a large saucepan, fry the onions, celery, carrot and garlic gently in the olive oil for 10 minutes.
  3. 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.
  4. Add the vegetables back into the saucepan with the mince. Sprinkle the veg and mince with the gram flour and stir well.
  5. 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.
  6. Coarsely grate all of the boiled potatoes.
  7. 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.
  8. Bake the nests in the oven at 200°C for 20-25 minutes until starting to turn golden brown.
  9. Spoon the cottage pie filling into each nest and top with grated cheese.
  10. Bake in the oven at 200°C for a further 20-25 minutes until the cheese is bubbling and starting to brown.
  11. Serve with salad or steamed vegetables.

For the mash, boil the potatoes in a large pot of salted water over high heat until soft. Press the potatoes through the sieve into a bowl - do this a few times to get really smooth mash. 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. Baked until golden and served with a side salad, this gorgeous meal will keep the whole family happy - give it a go!

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