Cottage Pie Twice Baked Potatoes; Watch for secret tip to make your gravy more flavorful скачать в хорошем качестве

Cottage Pie Twice Baked Potatoes; Watch for secret tip to make your gravy more flavorful

Cottage Pie twice baked potatoes Ingredients…. For the Filling: 2 lbs. Ground Beef 1 Medium Onion; Chopped 1 Cup Diced Carrot 1 Leek; Cut into half moons Frozen Peas Frozen Corn 8 oz Mushrooms; Quartered 32 oz Beef Broth 6 oz Irish Beer 1 Bag Black tea 3 Garlic cloves; Minced 3 TBSP Cornstarch 2 TBSP Water 2 TBSP Butter 2 TBSP Tomato paste 1/8 tsp Ground Cinnamon 2 TBSP Worcestershire sauce 1 tsp fresh thyme; Removed from stems 1 tsp fresh rosemary; chopped 2 Bay leaves Salt and Pepper to taste For the mashed potatoes 2 Large Russet potatoes ½ cup milk 4 TBSP Butter ½ cup Parmesan Cheese; Grated Salt and Pepper to taste Directions….. 1. Preheat the oven to 400F/204C. 2. Wash your potatoes; Using a fork poke holes all over. 3. Wrap the potatoes in tin foil and bake for 45-60 mins. The are done when a fork can easily poke into them 4. Remove potatoes from oven 5. Drop oven temperature to 375F/190C 6. Cut the cap off of the potatoes, and carefully scoop out the filling 7. Add the potato filling to a bowl and mash them. 8. Add milk, butter, parmesan cheese, salt and pepper to the potatoes. 9. Put mashed potatoes in a pastry bag with tip of your choice, set aside 10. Melt 2 TBSP butter in a skillet/Frying pan, add onions and cinnamon. Cook until translucent. 11. Add diced carrots and leeks to the skillet/Pan, cook till leeks are translucent and carrots have a little color to them. 12. Add diced mushrooms and cook until browned, add garlic and cook till aromatic (1 min) 13. Remove everything from the pan 14. Add Ground beef to the skillet/Pan, add salt and pepper. Cook until 15. Push beef to the sides of the pan, add tomato paste to the center of the pan and cook until it is a deep red 16. Add the onion mixture, beer, beef stock, Worcestershire sauce, rosemary, thyme and bay leaves to the skillet/Pan. Once boiling add the tea bag; cook for 3-5 mins than remove the tea bag 17. Reduce heat to medium and cook for 20 mins. 18. Make a slurry by mixing the water and cornstarch together; add to the filling 19. Cook until it thickens 20. Add the filling into your empty potato skins and top with the mashed potatoes 21. Bake for 30 minutes, until golden and bubbling. 22. Cool for 15 minutes before serving Notes….. Use ¼ tsp of dried rosemary if you do not have fresh Use ¼ tsp dried thyme if you do not have fresh If you prefer shepherd’s pie, use ground lamb instead of the beef Recipe can be cut in half Can be kept in the fridge for 3-4 days If you cannot have tea, just skip that step. 0:00 - Intro 0:23 - Ingredients 1:11 - Potatoes 1:41 - Making the filling 7:40 - Stuff the potatoes/make the pie 10:09 - Taste test Social Media Links Tiktok   / lyna.howells   Instagram   / lyna.howells   Facebook   / lynamhowells   #cooking #recipe #recipes #british #dinner #cottagepie #pies #pie #food #iowa #delicious #britishfood #potatoes