Hey girlies and guys,
Sorry I didn’t have a post up yeasterday wasn’t feeling well so this post is for the one I missed yesterday and I will have a new post up tomorrow like normal.
So for today’s post I thought I would share with you all 2 of my favourite comfort food recipes.
Recipe #1: cottage pie
PREP: 35 MINS
COOK: 1 HR, 50 MINS
3 tbsp olive oil
1¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
2 garlic clove, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
500 ml beef stock
4 tbsp Worcestershire sauce
For the mash
1.8kg potatoes, chopped
200g strong cheddar, grated
Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce. 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
Meanwhile, make the mash. In a large saucepan, cover the potatoes 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 milk, butter, and three-quarters of the cheese, then season with some salt and pepper.
Spoon 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.
Total time: 50 mins
For the Bolognese sauce:
2 medium onions, peeled and chopped
1tbsp olive oil
1 garlic clove, peeled and crushed
500g lean minced beef
90g mushrooms, sliced
1tsp dried oregano or mixed herbs
400g can tomatoes or chopped tomatoes
300ml hot beef stock
1tbsp tomato ketchup or purée
1tbsp Worcestershire sauce
salt and ground black pepper
freshly grated Parmesan
Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and Parmesan cheese, for sprinkling on top.
These are recipes I have used for a few years
Hope you all enjoyed this post and sorry again with the late post