Go Back Email Link
+ servings

Cottage pies with rosti tops

5 from 1 vote
Servings 4 -6 adults
Author Vicki Montague - the Free From Fairy

Ingredients
  

  • 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

Instructions
 

  • 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