Yummiest Cottage Pie!

I created this tonite after trawling online for a recipe on Cottage Pie. I guess we know that Shepherds Pie has lamb while Cottage Pie has beef, right?

Anyhow, we just loved it - I did some tweaking in the recipe which came from numerous sources online.

From Food Box
2 small onions, finely chopped
6 small carrots, chopped
4 med potatoes, peeled and cut
1 large orange sweet potato, peeled and cut
handful of mushrooms, chopped

From Pantry
1 beef stock cube in 1 cup hot water
Olive oil
salt & pepper
1 small satchel of tomato paste
pinch of cinnamon
pinch of oregano

From Fridge
500g beef mince (ground beef)
1 teaspoon of garlic 
1 tablespoon of Worcestershire sauce
1 teaspoon of Djion mustard
Butter
Milk
cheese (I used parmesan)
Frozen peas (I used about a cup)


To create
Potatoes and sweet potato in pot and bring to boil.
Heat oil in pan and saute in onion, carrot, mushrooms and garlic till all are soft.
Add mince and brown it.
Pour in stock, worcestershire sauce, tomato paste, cinnamon, and oregano.
Stir and add frozen peas, salt and pepper to taste.
Stir until all are combined.
Leave it simmer until the potato mash is done.
Mash both potatoes in until all blended.
Add warmed milk (I used less than 1/4 cup) and beat till smooth.
Add dollops of butter (to taste) and djion mustard.
Stir to combine.
Spray olive oil in casserole dish.
Pour in the mince mix and level it.
Put potato mash on top, do section by section so all are covered evenly.
Sprinkle cheese on top and add a couple of butter dollops.
Bake for half hour (30 mins) at 200 degrees C.
Serve and eat!

Darls' Stew

Tonite we had a delicious stew cooked by a slow cooker!

From Food box

5 carrots, peeled and cut thick

7 'small' potatoes, peeled and cut thick cubes

1 large onion, sliced thinly

2 cloves of garlic (I love garlic! so adjust to your taste)

From butcher

600 g chuck steak, cut in thick cubes

From fridge

1/2 cup frozen peas

1 teaspoon of Worcestershire sauce

1 teaspoon of TB sauce

3/4 cup of vegie stock

From pantry

salt and pepper

2 teaspoons of tomato paste

1 can of chopped tomatoes (I used a flavoured one - herb and garlic)

olive oil to brown the onion and meat

To create

1. Brown both onion (with garlic) and meat then put in the slow cooker

2. Sprinkle the cubed potatoes on top

3. Sprinkle the chopped carrots over ensure its all distributed evenly

4. In a large measuring cup, mix stock, sauces, salt and pepper, tin of tomatoes and tomato paste

5. Pour the liquid over the top of carrots, ensure its covered everywhere

6. Put slow cooker at high for 5 to 6 hours or at medium for 6 to 7 hours

7. At 30 mins before done, stir through the stew and put in thawed frozen peas in.

8. Serve straight away with some bread (too much carbs I know, but it soaks up lovely!)

There were some leftovers, so I've freezed them for future meals.

Happy chowing!