Meat Potato Pie- Cottage Pie

Beef potato pie – Cottage Pie is an easy dish to prepare. These pies originating from England and Ireland began to appear at the end of the century 18. This recipe is almost similar to Shepherd’s pie, the only difference is that Shepherd’s pie uses mutton..

This pie does not use any pastries but is replaced with mashed potatoes. To save time, This recipe uses Knorr instant ketang. This will further facilitate the preparation of this dish because if using fresh potatoes will take the least time 1 1/2 hours and the results are not necessarily as good and smooth as the potato turn right away.

Make sure the meat is fried little by little because if there is too much meat in the pan, the meat will not cook at the right temperature because too much water will come out of the meat. This will affect the taste of the beef potato pie sauce – Cottage pie.

Ingredients

1kg of ground beef
Olive oil
350g onion ( 2 ) roughly cut
50g of garlic (5 cloves) finely chopped
4 beef stock cubes
1500ml ( 6 cups) air
6 tablespoons of sweet soy sauce
3 tablespoon of Lea & Perrins Sauce
3 bay leaves
1 teaspoon of Italian herbs
2 spoons of crushed black pepper/grind
5 teaspoon tomato puree
150g mixed vegetables ( carrot, corn and peas )
1 teaspoon of ribena ( can be left out )
50g of parmesan cheese (shredded)

For thickeners

30g Wheat flour
50g butter

For swivel potatoes

400g Knorr rotating potato powder
1.5-2.0 liters of water
150g butter cut into small pieces
1 teaspoon of salt/to taste
1 teaspoon of McCormick onion powder
1/2 teaspoon of rosemary

Method

1. Heat the oil in a pan until smoky and add 1/3 ground beef. Cook until browned and slightly crispy.
2. Repeat for the crested meat tray. Make sure the pan is really hot before frying. Set aside the fried minced meat.
3. In the same pan, heat the oil again and sauté the onions.
4. When the onion is wilted and yellow, add the garlic.
5. Add the fried minced meat when the stir -fry is brown and mix well.
6. Dissolve it 4 cubes of beef essence in 250ml (1 cups) and pour into the pan.
7. Add 1000ml ( 4 cups ) water again.
8. Add :

6 tablespoons of sweet soy sauce
3 tablespoon of Lea & Perrins Sauce
3 bay leaves
1 teaspoon of Italian herbs
2 spoons of crushed black pepper/grind
5 teaspoon tomato puree

9. To make a sauce thickener, cook 30g wheat flour in 50g melted butter until yellow is melted and set aside.
10. Add 1 another cup of water and add the butter and flour mixture. Stir to dissolve until the sauce becomes thicker.
11. Add the mixed vegetables and 1 teaspoon of ribena. Simmer 5 minutes.
12. Remove the bay leaves.

13. For swivel potatoes, mix 400g of Knorr turn potato powder with 1.5-2.0 liters of hot water. Add slowly and mix well. Make sure not to be too runny because we will add butter.
14. Add butter and mix well.
15. Add salt, onion powder, rosemary herb and flatten.

16. Fill the pan half with meat sauce and half with rotating potatoes.
17. Make sure both layers are even.
18. Use a fork to make lines on the surface of the potato layer.
19. Sprinkle the grated Parmesan cheese over the swivel potato layers.
20. Preheat the oven to 200 degree C and bake until the top of the pie is golden yellow and crisp. This will take time 10-15 minutes.
21. Meat potato pie ready to serve.