Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, nice & easy cottage pie with built-in left-overs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
It also has the third busiest airport in France, after the two main Parisian ones. It is the historical capital city of the County of Nice (Comté de Nice). Nice definition, pleasing; agreeable; delightful: a nice visit. A century and a half later, much remains the same.
Nice & Easy Cottage Pie with Built-in Left-overs is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Nice & Easy Cottage Pie with Built-in Left-overs is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook nice & easy cottage pie with built-in left-overs using 9 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Nice & Easy Cottage Pie with Built-in Left-overs:
- Take 1 kg beef mince
- Take 4 large onions, chopped
- Make ready 5 carrots, diced
- Make ready 1-1 1/2 litres beef stock: Oxo cubes can be used
- Prepare 2 kg potatoes
- Get 4 heaped tbs beef gravy granules
- Take 2 parsnips, diced (optional)
- Make ready Butter
- Prepare Milk or cream
Discover the Museum of Modern Art in the heart of the city, or visit the Musée Matisse, set in a lovely villa. Explore the remarkable Roman ruins in Ciminez. Book tickets for a concert or take in a show. Wander around Old Nice, which oozes tradition and hosts the famous Cours.
Instructions to make Nice & Easy Cottage Pie with Built-in Left-overs:
- Pre-heat oven to Gas Mark 5 or electric equivalent (160C on my Circotherm oven
- Put the mince, onions, carrots and (if wished) parsnips into a large casserole
- Add the stock or Oxo mix to the casserole, pouring to cover all areas. Stir.
- Cover with a tight-fitting lid and place in pre-heated oven for 90 minutes.
- Check once or twice to ensure enough liquid. Add a little stock or boiling water if needed but don’t overdo this!
- Towards the end of this cooking phase, peel and boil the potatoes.
- Mash the potatoes, using a generous amount of butter and just enough milk or cream to allow the stiff mash to spread
- Once the meat is cooked, remove from oven and thicken with the gravy granules, stirring thoroughly. You want a firmish, not liquid-y mixture. Leave the oven on.
- Put half of the casserole’s contents into another, smaller if possible, casserole.
- Put the second half of the contents into another smaller casserole or leave in the original casserole according to preference.
- Taste the “brew” and season to taste.
- Add a thick layer of the potato mash to each casserole and run the back of a fork across the top, so that the times make ridges in the potato topping.
- Add any desired garnish to the top of the potato layer.
- Return one of the smaller casseroles to the oven for 35-40 minutes, slightly longer if you prefer the potato topping particularly crisped.
- Serve piping hot with vegetables of your choice. I like a generous portion of savoy cabbage but other brassicas or most legumes work well. It’s nourishing comfort food, so have what you like!
- Let the second casserole cool and put into the freezer for future use or into the fridge if eating the following day.
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