Hendersons Relish, Cottage Pie,
Topped with Parsley Mashed Potato, infused with Cheddar,
Slow Cooked Minced Beef in Knorr Beef Stock Pot's, Garlic & Mixed Herb, Sea Salt Cracked Black Pepper,
Served with Seasonal Vegetables & Yorkshire Pudding.
Ingredients
2.5kg Potatoes
1 x kg beef mince lean 5% fat
2 x knorr stock pot's
1 x tbsp Garlic or 3 Garlic Cloves
1 x tblsp Parsley
1 x tsp mixed herbs
2 tblsp Butter
250g Cheddar
1 x Red or White Onion
Sea Salt Cracked Black Pepper (Plenty)
Directions
Peel the potatoes, add to a large pan of boiling water, for around 20 mins until soft, drain well, add the butter half the Cheddar a splash of milk, Parsley, Sea Salt and Cracked Black Pepper to taste, mash until creamy,
Try not to eat it all,
As the potatoes are on the boil, add the mince and chopped onion to the pressure cooker on the meat browning setting fry the mince with a little olive oil, add the garlic mixed herbs, salt and pepper,
Stir the mince until it crumbles and is fully cooked, Add 1ltre of boiling water and two Knorr stock pot's,
Try not to eat it all,
Set the pressure cooker to 20 on the minutes, on the Casserole setting, once done add gravy granules to thicken if required,
Fill the Casserole Pot's 2 thirds full with the mince, top with the Mashed Potato, Cover in Cheddar a shake of Parsley,
Bake in the oven at 200ºC until Golden Brown and Bubbling,
Served with Seasonal Vegetables and Yorkshire Pudding,
Keep Cooking Folk's
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