OK, so I am on a roll at the moment and finally getting around to posting more recipes for you. I have so many stacked up now that I really need to stop writing and just share some!
I am still considering writing a book. If any of you lovely readers have experience of publishing, or a comment to make about whether you would consider buying a book written by me then I would be most grateful of a message! Sharing all my recipes on here for free is great, but without an income it will have to stop at some point!!!
So, here is the recipe. I adapted it from one of Lorraine Pascal’s, in her book ‘Fast, Fresh and Easy Food’, which is a fantastic book filled with loads of inspiration! Why not buy it for your favourite cook this Christmas! It is only £5!!
My daughter hates mashed potato so making rosti’s to go on top of this cottage pie gets her to eat some carbohydrate with the meal!
Cottage pies with rosti tops
- For the filling:
- 2 sprigs fresh rosemary chopped; or a tsp of dried
- 4 sage leaves finely chopped
- 400 - 500 g organic lamb mince
- 3 carrots peeled and diced
- 2 spring onions finely chopped
- 1 clove garlic finely chopped and crushed
- 400 ml tomato passata or a tin of chopped tomatoes
- 2 tbsp plain gluten-free flour
- 100 g tomato puree
- A splash worcestershire sauce check gluten-free, omit if you want fish-free
- 100 g frozen peas
- 200 ml red wine low-salt stock - I use Marigold, or water
- For the topping:
- 2 medium potatoes
- 2 medium sweet potatoes count towards your 5 a day
- A glug of oil ideally, extra-virgin olive oil
- Place a drizzle of oil in a pan and add the rosemary, sage and mince. Cook over a low to medium heat until the mince is brown all over
- Add the carrots and cook for a further 4-5 minutes, stirring regularly
- Add the flour to the mix along with the garlic and spring onions and stir well before adding the passata
- Add the tomato puree, worcestershire sauce and wine, stock or water and peas and stir well before leaving to cook on a low heat for about 20 minutes, with the lid off, until thickened and the vegetables are soft
- While the sauce is cooking, prepare the rosti's. Cut the normal potatoes in half and leave the sweet potatoes whole. Place them in a pan of boiling water and cook for 10 minutes
- Once the potatoes are cooked, cool them in cold water before grating them into a large bowl. Season with pepper (and salt if not for children) and mix well with your hands
- Form the potato into balls and then flatten them into a rosti shape, don't worry too much about the shape!
- Place the rosti's into a pre-heated hot frying pan with a good glug of oil. Cook on each side over a medium heat for approx. 5-10 minutes until golden and crisp. When you turn the rosti over you may need more oil
- Drain the rosti's on a piece of kitchen roll before serving on top of the sauce, with vegetables of your choice
Cost breakdown – all prices correct on 29.1.14. Where small quanities have been used an estimation of cost has been made.
Tesco fresh rosemary = 80p, couple of sprigs = approx. 15p
Tesco fresh sage = 80p, couple of leaves = max. 15p
Tesco organic lamb mince (400g) = £5
Tesco value carrots (1.5kg) = 89p, 3 carrots = approx. 15p
Tesco spring onions = 89p, 2 onions = approx. 20p
Tesco garlic bulb = 30p, 1 clove = approx. 3p
Tesco value tinned tomatoes = 34p per tin
Doves Farm plain gluten-free flour = £1.70, 2tbsp = approx. 3p
Tesco tomato puree = 48p (200g), 100g = 24p
Tesco frozen peas = £1 (1kg), 100g = 10p
Marigold reduced salt stock = £2 (150g), 5g = 6p
Tesco white potatoes = £2 (2.5kg), 2 potatoes = approx. 40p
Tesco sweet potatoes = (no price today!), about £2 (1kg), 2 potatoes = approx. £1
Tesco extra virgin olive oil (1lt) = £3.75, couple of glugs = approx. 10p