Cottage Pie in Turbo Oven
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Saturated Fat10.1 g
Trans Fat7.1 g
Unsaturated Fat0.8 g
Cottage pie in a turbo oven. Baked pie in a halogen (turbo) oven. Very easy and tasty!.
- 1 tablespoon vegetable oil
- 1 pound (480 g) ground beef
- 1 onion,peeled and chopped
- 1 carrot,peeled and finely diced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1²⁄³ cups (400ml) hot beef stock
- 3 potatoes,peeled and cut into chunks
- 1 tablespoon butter
- 2 tablespoons milk
- salt and freshly ground black pepper to taste
Place the low grilling rack in the turbo oven. Set turbo oven temperature to 392°F (200°C).
Heat the vegetable oil for 1 minute in a casserole dish. Break up the ground beef, using a fork, and add to the casserole dish. Cook for 5-6 minutes, stirring after 3 minutes.
Combine onion and carrots in the pot. Cook for 8-10 minutes, stirring occasionally.
Remove carrot mixture from the oven and stir in flour, tomato paste, boiling beef stock, and seasoning. Cover with a casserole lid and return to the turbo oven. Cook for 25-30 minutes, until cooked.
Stir halfway through the cooking time. At the same time,cook the potatoes in a pan of boiling,salted water for 20-25 minutes. Drain cooked potatoes well,then mash with the butter,milk,and salt and black pepper.
Remove the casserole from the turbo oven and transfer the meat to a round ovenproof dish. Cover meat with the mashed potato. Arrange the cottage pie in the oven and cook for 10-20 minutes, until browned. Serve cottage pie immediately.