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

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mini cottage pies with potato nests. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mother dropped me down sunday dinner so here it is. Make sure to check out patreon.com/newportcitynightmare. Add minced beef and brown, ensure you break the.

Mini Cottage Pies With Potato Nests is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mini Cottage Pies With Potato Nests is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must 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. Make ready 5 jacket potatoes
  2. Take 500 g lean beef mince
  3. Take 2 onions
  4. Take 2 tbsp gram (chickpea) flour
  5. Get 1 finely diced carrot
  6. Get 1 finely diced celery stick
  7. Make ready 2 tbsp tomato puree
  8. Take 2 bay leaves
  9. Make ready 2 cloves garlic, crushed
  10. Prepare 1 tsp mixed herbs
  11. Make ready 1/2 tsp salt
  12. Take 1 tin tomatoes
  13. Get 1 tbsp olive oil
  14. Take 250 mls hot water
  15. Prepare 30 g grated cheddar cheese

As good as it is the traditional version, I've completely fallen in love with this healthier Sweet Potato Chicken Cottage Pie recipe. 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.

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.

Cover partially and heat to boiling on high. This updated version of the classic cottage pie recipe includes trendy sweet potato and white cannellini beans. 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.

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