• Recipes

    Cottage Pie.
    A simple and economical way to use the left-over from the roast dinner and get a feed for all.
    Mince the cooked beef roast or other beef cuts or use fresh HalvesandWholes premium mince.
    500 grams of meat
    1 Tablespoon Olive Oil
    1 large onion finely chopped
    2 diced carrots
    2 tablespoons of plain flour
    1.5 cups of beef stock
    1 clove of garlic crushed
    2 tablespoons tomato puree
    (or replace the garlic and the tomato puree with 3 table spoons of Tomato pasta sauce with Garlic)
    1 teaspoon of mixed herbs
    Dash of Worcester sauce
    Salt and ground Black Pepper to taste
    Mashed potato (5 or 6 medium sized potatoes)
    1 Tablespoon of butter
    Milk
    1 cup of grated tasty cheese.

    Brown the onion in the oil in a hot pan and add the meat (if fresh mince, cook until brown usually around 20 minutes) add the carrots and cook for approximately 7 minutes stirring regularly. Add the tomato and garlic, beef stock and flour and stir until evenly cooked then simmer for 10 minutes. While simmering add the Worcester sauce, herbs and salt and pepper and stir regularly.
    Boil the potatoes and then simmer for 15 minutes or until soft for mashing. Mash the potatoes with a tablespoon of butter and milk to allow the mash to be smooth but not wet.
    Place the meat mixture in an oven proof bowl and cover with the mashed potato. Sprinkle the grated cheese over the potato top and bake in the oven for 20 minutes at 200′C until the cheese top is golden/brown.
    Enjoy the meal. Simple to serve with peas as a green accompaniment. and don’t forget the red wine.

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Ordering meat is temporarily on hold as from 24 August 2016

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