Cottage pie
Preparation time: 30 mins
Cooking time: 45 mins
Serves 6
Olive oil cooking spray
2 Tbsp olive oil
2 large brown onions,
roughly chopped
2 cloves garlic, roughly
chopped
1kg beef or lamb mince
2 bay leaves
2 sprigs thyme
2 Tbsp tomato paste
2 stalks celery, roughly
chopped
1 large carrot, peeled,
thickly sliced
300ml beef stock
350g tomato passata
240g chickpeas, cooked,
drained
1.5kg potatoes, peeled,
quartered
1 tsp sea salt
200ml milk
25g butter
Sea salt and freshly ground
black pepper, to season
Chopped parsley, to serve
GLAZED CARROTS
1 bunch baby Dutch carrots,
scrubbed, trimmed
1 Tbsp honey
25g butter
2 sprigs rosemary
1 Preheat oven to 180°C.
Spray a large baking dish,
or 6 small dishes, with oil.
2 Heat oil in a frying pan over
a medium heat. Add onion and
garlic, and cook until golden.
3 Add mince to pan and
cook, breaking up lumps with a
wooden spoon, until browned.
Add bay leaves, thyme, tomato
paste, celery and carrot, and
cook for 3 minutes. Gradually
add combined stock and
passata and cook, stirring,
for 5 minutes or until liquid is
reduced by a third. When sauce
thickens, stir in chickpeas.
Remove from heat.
4 Put potato in a large pan.
Cover with water, add salt and
bring to the boil, then cook
until tender. Drain. Add milk
and butter to pan, season, and
mash until light and fluffy.
5 Put sauce in prepared
dish/s. Add potato, spreading
evenly. Bake for 15 minutes
or until potato is golden.
Sprinkle with parsley and
serve with glazed carrots.
6 To make glazed carrots,
put carrots in a medium
heavy-based pan and cover
with water. Add honey, butter
and rosemary to pan. Bring
to the boil, then reduce heat
and simmer for 10 minutes
or until carrot is soft. Increase
heat and cook until remaining
water has evaporated.
■ Per serve:
2696kJ; protein
44g; total fat 26g (sat. fat 12.5g);
carbs 52g; sodium 1539mg;
Gl estimate high (does not include
‘to serve' item)
Maltese beef bragioli
Preparation time: 30 mins
Cooking time: 45 mins
Serves 8
8 x 1cm-thick slices topside
or round beef
500g medium new potatoes,
peeled, quartered
3
Tbsp olive oil
1 tsp sea salt
2 sprigs fresh dill, chopped
350g mesclun, washed,
dried
STUFFING
500g veal mince
1 medium onion, finely
diced
1 clove garlic, finely diced
6 rashes bacon, cut into a
5mm dice
Vz
red capsicum, finely
diced
1 cup grated tasty cheese
1 Tbsp fresh oregano,
finely chopped
2 Tbsp flat-leaf parsley,
roughly chopped
1 small free-range egg,
beaten
Sea salt and freshly ground
black pepper, to season
SAUCE
2 Tbsp olive oil
1 brown onion, roughly
chopped
2 bay leaves
2 sprigs oregano
2 cloves garlic, sliced
800g tin diced tomatoes
500ml red wine
Sea salt and freshly ground
black pepper, to season
DRESSING
3 Tbsp olive oil
1 Tbsp red wine vinegar
Sea salt and freshly ground
black pepper, to season
1 Put 1 beef slice between
2 sheets of plastic wrap and
firmly beat with a mallet to
reduce to a 5mm thickness.
Repeat with remaining slices
(see Step 1, page 36).
2 To make stuffing, put all
ingredients in a large bowl
and mix to combine. Spread 2
Tbsp stuffing on 1 side of each
slice, leaving a 1,5cm border.
Roll up and secure with a
toothpick. Put on a plate, cover
and refrigerate until required.
3 To make sauce, heat oil in
a large heavy-based pan over a
medium heat. Add onion, bay
leaves, oregano and garlic, and
cook, stirring, for 4 minutes.
Add tomato and wine, season
with salt and pepper, and cook,
stirring, for a further 5 minutes
or until liquid is reduced.
Lamb koftas in spiced tomato sauce
■ Do not let the sauce boil once the yoghurt is added,
as this causes the sauce to separate.
Chicken galantine
■ You’ll find preserved cumquats in Asian grocery
stores. If you prefer, you can use fruit such as prunes
and nectarine segments, and chopped nuts such as
pistachios, in place of the cumquats.
■ This dish can be frozen for up to a month.
Cottage pie
■ You can use diced tomatoes instead
of passata, if you prefer.
■ If you sprinkle breadcrumbs on top of
the mashed potato, they will absorb
some of the sauce and give the
potato a little crunch.
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