Courage Pie Food

BEEF & LENTIL COTTAGE PIE WITH CAULIFLOWER & POTATO TOPPING

Steps:

• Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
• Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
• Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
• Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
• Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.

COTTAGE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
• Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
• For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
• Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
• Allow the pie to cool slightly before serving.

COURAGE PIE

Steps:

• Crust.
• Mix flour, ice water, salt and egg together until a crumbly mixture is obtained.
• Flatten dough with a rolling pin and place 2 tablespoons of the butter.
• Roll butter into dough, fold dough and repeat with remaining butter, adding about 2 tablespoons at a time, rolling and folding the dough before adding more butter.
• Wrap dough in plastic wrap and refrigerate for at least and hour.
• Preheat oven to 350°F.
• Filling.
• Simmer yam and wine for about ten minutes on low heat.
• Add the apples and raisins and simmer until apples are soft, about 15 minutes. Add more wine if necessary to keep from drying out, cook a little longer if it is too sloppy.
• Use a stick blender of food processor to puree the fruit/wine mixture.
• Add spices, sugar and butter to mixture and stir to combine. Allow to cool to room temperature.
• Add beaten egg yolks to cooled mixture and whisk to incorporate.
• Beat egg whites until they hold stiff peaks and fold into mixture.
• Press crust into a 9" deep dish pie plate, trim any extra.
• Put filling in prepared crust and bake for 1 hour, or until a cake tester comes out clean.

COTTAGE PIE

Steps:

• Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
• Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
• Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
• Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
• Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
• Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
• Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
• Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
• If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
• If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.