Mini Cottage Pies With Potato Nests
Mini Cottage Pies With Potato Nests

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mini cottage pies with potato nests. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mini Cottage Pies is a classic main meal dish, perfect for weeknight dinners. A delicious beef and vegetable base with a layer of fluffy mashed potatoes. Baked until golden and served with a side salad, this gorgeous meal will keep the whole family happy - give it a go!

Mini Cottage Pies With Potato Nests is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Mini Cottage Pies With Potato Nests is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook mini cottage pies with potato nests using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mini Cottage Pies With Potato Nests:
  1. Make ready 5 jacket potatoes
  2. Get 500 g lean beef mince
  3. Get 2 onions
  4. Prepare 2 tbsp gram (chickpea) flour
  5. Take 1 finely diced carrot
  6. Make ready 1 finely diced celery stick
  7. Take 2 tbsp tomato puree
  8. Prepare 2 bay leaves
  9. Make ready 2 cloves garlic, crushed
  10. Get 1 tsp mixed herbs
  11. Prepare 1/2 tsp salt
  12. Get 1 tin tomatoes
  13. Take 1 tbsp olive oil
  14. Take 250 mls hot water
  15. Get 30 g grated cheddar cheese

This Cottage Pie recipe is topped with cheesy, creamy, sliced potatoes - a modern variation of a British classic. All Too often Cottage Pie is a flavorless, soupy meat mixture topped with a mushy topping. This recipe changes all of that. The thick, rich gravy is absolutely delicious and the topping will knock.

Instructions to make Mini Cottage Pies With Potato Nests:
  1. Peel and quarter the jacket potatoes and boil until tender. Drain and allow to cool.
  2. In a large saucepan, fry the onions, celery, carrot and garlic gently in the olive oil for 10 minutes.
  3. Tip the vegetables out into a bowl, set this to one side and then brown the mince in the saucepan for about 5 minutes. Pour off any water that comes out of the mince.
  4. Add the vegetables back into the saucepan with the mince. Sprinkle the veg and mince with the gram flour and stir well.
  5. Add the tomato puree, mixed herbs, hot water, salt, tomatoes and bay leaves into the saucepan and leave to simmer, with the lid off, for 40 minutes.
  6. Coarsely grate all of the boiled potatoes.
  7. Lightly oil 12 cupcake tins with olive oil. Spoon the grated potatoes into the wells. Use the spoon to make little nests, ensuring the bases aren’t too thin.
  8. Bake the nests in the oven at 200°C for 20-25 minutes until starting to turn golden brown.
  9. Spoon the cottage pie filling into each nest and top with grated cheese.
  10. Bake in the oven at 200°C for a further 20-25 minutes until the cheese is bubbling and starting to brown.
  11. Serve with salad or steamed vegetables.

This Mini Cottage Pies Recipe is whipped up in your muffin tin and they are easy and delicious. You need your potatoes still warm if you intend to pipe them. If they are cold they will not pipe well. Cook's tip: for vegetarians, simply replace the beef mince with vegetarian mince. Cute bite size sweet potato pies.

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