Monday, August 3, 2009

Cottage pie with rösti topping



Serves: 4-6 Preparation time: 10 minutes Cooking time: 20 minutes

Cottage pie is a traditional family favourite, but why not try something a little different? Instead of mashed potato, make the topping

using grated potatoes. It forms a crisp, golden topping you are bound to enjoy.

20 ml oil 450 g lean beef mince 1 onion, chopped 1 carrot, grated 80 ml fruit chutney 1 x 410g can chopped tomatoes 10 ml dried cumin 15 ml Worcestershire sauce 4 potatoes, boiled until tender 40 ml butter, melted

1. Heat the oil in a saucepan. Add the mince, onion and carrot and cook over a high heat, stirring until browned. 2. Add the chutney, tomatoes, cumin and Worcestershire sauce and allow to simmer, uncovered, for 10 minutes. 3. While the meat is simmering, peel and grate the cooked potatoes. 4. Season the mince with salt and freshly ground black pepper and spoon into a greased ovenproof dish. Top with the grated potatoes. 5. Drizzle with melted butter and place under a hot grill for about five minutes, until browned.


Make a Chicken cottage pie by substituting chicken mince or finely chopped chicken breast fillets for the beef mince.You will need to add a little extra oil when frying the meat, as the chicken will be drier than the beef mince.Also try thinly sliced par-boiled potatoes as an alternative to the rosti topping. Cover the filling with overlapping potato slices and brush with melted butter for a crisp, golden topping.