cottage pie
easy
60 mins
60 mins
Ingredients
- 1 collar Soup Greens
- 2 Onions
- 1-2 Garlic cloves
- 1.25 kg Potatoes
- 7-10 Tbsp Salt
- 800 g mixed minced meat
- 2 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 250 ml Vegetable broth (instant)
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 1 TABLESPOON sauce thickener
- 325 ml Milk
- 25 g Butter
- 7-10 Tbsp or margarine
- 7-10 Tbsp ground nutmeg
- 1 Stalk parsley
Directions
- 1
Clean and wash the soup greens. Cut carrots into slices. Dice remaining vegetables. Peel onions, dice coarsely. Peel garlic and chop finely. Potatoes peel, wash and halve.
- 2
Cook in boiling salted water for about 20 minutes. In the meantime crumble the minced meat. Heat the oil in a large pan, add the minced meat and fry well. Add soup greens, garlic and onions and fry briefly. Stir in tomato paste, add stock and simmer for about 3 minutes at low heat. Season to taste with salt, pepper, paprika and sugar. Stir in sauce thickener and bring to the boil again briefly. Heat milk and fat in a small pot. Drain the potatoes, mash them with a potato masher, add warmed milk, stir and season to taste with salt and nutmeg. Put the minced mass into an ovenproof dish, spread mashed potatoes on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
- 3
Season to taste with salt, pepper, paprika and sugar. Stir in sauce thickener and bring to the boil again briefly. Heat milk and fat in a small pot. Drain the potatoes, mash them with a potato masher, add warmed milk, stir and season to taste with salt and nutmeg. Put the minced mass into an ovenproof dish, spread mashed potatoes on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Meanwhile wash parsley, dab dry and chop finely. Serve cottage pie sprinkled with parsley
Nutrition Facts
900 kcal
50 g
54 g
52 g
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