Ingredients- 1 tbsp. olive oil ½ brown onion, finely diced 1 tsp crushed garlic 250g beef mince
½ small carrot (grated) 1 tbsp. frozen peas 1 tbsp. tomato paste 1 tbsp. plain flour ½ cup beef stock 1 tbsp. Worcestershire sauce Salt and pepper, to taste
Method 1. Preheat oven to 220˚C. Lightly grease 8 holes of a muffin pan with non-stick cooking spray. 2. Finely dice onion, grate carrot and peel and chop potatoes. Place a large saucepan of water on the stovetop to boil. Once water is boiling, add potatoes and cook until tender. 3. Heat 1 tbsp. oil in a large frying pan over medium-high heat, add onion and garlic and cook, stirring, for about 3 minutes or until soft. 4. Add mince and cook, stirring to break up mince, for about 5 minutes. 5. In a small bowl, whisk flour with stock until smooth. 6. Add stock mixture and tomato paste into mince, stir to combine. 7. Stir in Worcestershire sauce, grated carrot and peas. Season with salt and pepper to taste. Bring to a gentle boil then simmer for 5 minutes, stirring occasionally, until thickened. Remove and allow to cool. 8. Drain cooked potatoes then return to the pan over a low heat. Add butter and milk. Mash until smooth. Remove from heat. 9. Stir in half of the cheese until melted through. Season then place into a piping bag. 10. Cut each pastry sheet into four squares, place each square into a prepared hole in the muffin pan. Gently form it into the shape of the hole then trim the edges. 11. Divide the mince filling among the pastry. Pipe potato on top. 12. Cook for 20 minutes at 220˚C. Remove and reduce oven temperature to 200˚C. Sprinkle remaining cheese on top of potato. Place back in oven and cook for a further 15 minutes, or until golden. Remove from oven and allow to cool for 10 minutes before lifting out of pan to serve.
equipment- knife chopping board pan small pot fork wooden spoon
Detailed sensory analysis table: (*you must include at least 3 descriptive words per section) Taste: fresh,homemade and crispy outside Texture: smooth inside but crispy/ hard outside and frimer
Aroma: fragrant, pleasant, steamy and pungent
Appearance: crispy outside, moshy top and golden brown.
Weekly reflection questions: How does your recipe fit within the Australian guide to healthy eating? considering all the ingredients in the cottage pie the overall dish mostly fits into the australian healthy eating guide.
How did you delegate the tasks during the cook with your partner? while i prepared the ingredient by cutting them up my partner preheated the oven to 200 and got a pot of water to boil. then while i was making the beef mint mix for the pies my partner heated the potato in boiling water and mashed them. then after that we both prepared the dish in the oven and after 20 minutes it was ready to eat.
What aspects of this cook did you find difficult and how did you overcome these? this dish was fairly simple and straightforward but the hardest bit of this dish would have been cutting the pastry into the right sizes so that the just fit into the cupcake tray holes but we overcome theses by starting off with a bigger piece and we cut it out over the holes so that it fit perfectly.
What aspects of this cook did you enjoy and why? I enjoyed making all of the dish because it was a challenge at first but as we progressed through making the dish it got easiest and more enjoyable.
What new skills did you learn this week? i learnt how to put together the 'mini cottage pies' dish
A brief history of this dish, 50 -100 words (where did it originate from etc). the cottage pie comes from the United Kingdom and Ireland. The dish is now popular worldwide. The name "cottage pie" was first used at the end of the 18th century. It was around that time that the poorer people of Britain, people who lived in cottages in the country, started using potatoes as an everyday food.