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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mini cottage pies with potato nests. One of my favorites food recipes. 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 well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mini Cottage Pies With Potato Nests is something that I’ve loved my whole life. They are nice and they look fantastic.

Mini Cottage Pies With Potato Nests step by step. Peel and quarter the jacket potatoes and boil until tender. Tip the vegetables out into a bowl, set this to one side and then brown the mince in the saucepan for.

To begin with this particular recipe, we must prepare a few components. You can cook mini cottage pies with potato nests using 15 ingredients and 11 steps. Here is how you can achieve it.

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

Add minced beef and brown, ensure you break the meat up so that it's not lumpy. Once the meat is browned, add onion and cook until transparent. Add stock, Tomato Ketchup, Worcestershire and seasoning. Mini Cottage Pies With Potato Nests.

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.

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