Recipe: Appetizing Nice & Easy Cottage Pie with Built-in Left-overs

Nice & Easy Cottage Pie with Built-in Left-overs. Nice is the seventh most populous urban area in France and the capital of the Alpes-Maritimes department. The metropolitan area of Nice extends beyond the administrative city limits. From Middle English nyce, nice, nys, from Old French nice, niche, nisce ("simple, foolish, ignorant"), from Latin nescius ("ignorant, not knowing"); compare nesciō ("to know not, be ignorant of"), from ne ("not") + sciō ("to know"). nice (comparative nicer, superlative nicest).

NICE is the worldwide leading provider of software solutions enabling organizations to improve NICE's solutions capture, analyze, and apply, in real time, insights from both structured and. Michael Rosen - Nice. Смотреть позже. Поделиться. The cultural capital of the French Riviera, set on the Baie des Anges. You can have Nice & Easy Cottage Pie with Built-in Left-overs using 9 ingredients and 16 steps. Here is how you cook that.

Ingredients of Nice & Easy Cottage Pie with Built-in Left-overs

1. Prepare 1 kg of beef mince.
2. You need 4 of large onions, chopped.
3. Prepare 5 of carrots, diced.
4. You need 1-1 1/2 litres of beef stock: Oxo cubes can be used.
5. You need 2 kg of potatoes.
6. You need 4 of heaped tbs beef gravy granules.
7. It's 2 of parsnips, diced (optional).
8. It's of Butter.
9. You need of Milk or cream.

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Nice & Easy Cottage Pie with Built-in Left-overs step by step

1. Pre-heat oven to Gas Mark 5 or electric equivalent (160C on my Circotherm oven.
2. Put the mince, onions, carrots and (if wished) parsnips into a large casserole.
3. Add the stock or Oxo mix to the casserole, pouring to cover all areas. Stir..
4. Cover with a tight-fitting lid and place in pre-heated oven for 90 minutes..
5. Check once or twice to ensure enough liquid. Add a little stock or boiling water if needed but don’t overdo this!.
6. Towards the end of this cooking phase, peel and boil the potatoes..
7. Mash the potatoes, using a generous amount of butter and just enough milk or cream to allow the stiff mash to spread.
8. Once the meat is cooked, remove from oven and thicken with the gravy granules, stirring thoroughly. You want a firmish, not liquid-y mixture. Leave the oven on..
9. Put half of the casserole’s contents into another, smaller if possible, casserole..
10. Put the second half of the contents into another smaller casserole or leave in the original casserole according to preference..
11. Taste the “brew” and season to taste..
12. Add a thick layer of the potato mash to each casserole and run the back of a fork across the top, so that the times make ridges in the potato topping..
13. Add any desired garnish to the top of the potato layer..
14. Return one of the smaller casseroles to the oven for 35-40 minutes, slightly longer if you prefer the potato topping particularly crisped..
15. Serve piping hot with vegetables of your choice. I like a generous portion of savoy cabbage but other brassicas or most legumes work well. It’s nourishing comfort food, so have what you like!.
16. Let the second casserole cool and put into the freezer for future use or into the fridge if eating the following day..

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