MARTIN’S COTTAGE PIE
U need for filling
4 tablespoons flour
500 g lean mince
1 onion, chopped
2 carrot, chopped
250 ml beef stock
2 fresh tomatoes, chopped
1 teaspoon English mustard
Worcestersauce, salt and pepper to taste
500 g frozen peas
For topping
About 1 kg potatoes
250 ml strong cheddar cheese
2 large eggs
2 table spoons butter/margarine
80 ml milk
salt and pepper
Brown mince in a little oil.
Put two spoons flour in mince keep stirring untill u don’t see flour anymore.
Put in diced up tomatoes, onion and carrot and stir for few minutes.
Put in mustard and stir.
Put in stock and stir, while putting in the rest of flour.
When it is nice and thick, put in frozen peas switch off, stir in peas and leave aside.
Cut potatoes up in small quarters and steam, not boil. There is big difference in texture.
After soft, crush all potatoes put in butter, milk, salt and pepper and cheese, while still hot and mix.
Now let it cool a bit. You have to be able to stick your finger in, and not burning.
Now put both eggs in and mix.
You will see everything will be soft and creamy.
In baking tin or baking glas bowl, spray cook and spray.
Put mince at bottom.
Put mash over, make smooth with butter knife. Take fork make small rake marks.
In oven 180 degrees C fan assistant for 30 min.
This is important let it stand for 30 min. Don’t worry will stay warm, believe me it makes a difference.
Enjoy the meal.
Photo and recipe: Martin van Vuuren
2de Foto: Hettie Gouws Stoltz
Martin’s Cottage Pie vir Sondag middag ete.
Het hom gemaak met kekker eland maalvleis.
