cottage foot

A mince pie with vegetables covered in mashed potato. This dish is delicious and is perfect for cold winter days!

Ingredients for 10 servings:

For the meat mixture:

• 1,200 kg of minced beef
• 300g carrots
• 300g peas (fresh or frozen)
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 4 tablespoons of olive oil
• 45 g tablespoons of flour
• 1 teaspoon salt
• 1/2 black pepper
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 3 tablespoons of tomato sauce
• 450 ml of meat broth

For the puree:

• 2kg of potatoes
• 90 grated cheddar and gouda cheese
• 1 tablespoon butter
• 150 ml of milk
• 1/2 teaspoon salt
• 1/2 black pepper

Preparation:

1. Boil the potatoes in a large pot with salt.
2. While the potatoes are cooking, chop the onions, carrots, and garlic cloves. Heat the olive oil. Add onion and saute 2 to 3 minutes, add crushed garlic and chopped carrots, sauté until carrots are tender, about 5 to 7 minutes.
3. Add the minced meat and season with salt, pepper, rosemary and thyme, the tomato sauce, the flour and stir for a few minutes until the meat is no longer pink.
4. Add the broth and peas. Bring to a boil, reduce heat, and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are ready, peel and transfer to a bowl and mash until smooth. Add butter, black pepper, salt, milk and the grated cheeses.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture on the Foodie Tray. Spread the puree over the meat mixture.
8. Bake for 30 minutes. or until mashed potatoes are browned.