Cottage Pie with Cheesy Potato and Sweet Potato Mash
Traditional Cottage Pie made with lean beef mince, kyogle garlic, carrots and peas with a rich tomato and beef sauce flavoured with bay leaves and Italian herbs and a splash of red wine, topped with a cheesy white and sweet potato mash.
This is a mixture and my Mums 'Hand Me Down' recipe with my own twist of herbs and a splash of wine to add flavour and a tasty mash topping. Delicious on its own or with salad or crusty French bread to mop up the sauce.
Contains: Milk or milk products, gluten
Ingredients: Minced Beef, Garlic, Carrots, Peas, Beef Stock, Tomato Soup, Italian Herbs, Red wine, Bay Leaf, Worcestershire Sauce, Golden Cream and Sweet Potato, Tasty Cheese.
Reheating Instructions:Cook from frozen. Place food in foil container on an oven tray and cook at 180C for 25-30 mins until top is browned and bubbling.
About your cook, Richard
I have always been interested in food from the early days of sitting in the kitchen doing my homework and helping mum cook dinner or a cake and her showing how and why things were done. When I was 13 my mum had to go into hospital for a very long time and I was left to cook for my father and little brother. After several weeks of Frozen Fish Fingers, Instant Mashed Potato and Frozen Peas he reluctantly agreed that I could attend cookery classes and my love affair with food began. Coming from a working class family (North East England - I was born in Glasgow) our food was very traditional. I left home at 18 to travel with an International Ice Show (Holiday on Ice) and suddenly my life changed from Fish and Chips to eating in the cafes of Paris, Berlin and Amsterdam whilst on tour with the company. Overnight I discovered foods cooked with Herbs, Garlic and different cultures and realised that food was meant to be enjoyed with the wonderful textures and flavours, rather than just something to sustain you.
My cooking style is definitely a traditional European style (British, French and Italian) and now there are so many ingredients available I can put a modern twist on things. Some recipes come from old cook books I have found at markets with bits of paper inserted in between pages or pencil scribblings by recipes and I find it exciting that a previous generation were doing the same as we are now - adding their particular 'signature' to a dish that has been passed down through families and generations. My favorite chef is Rachel Khoo who ran a 2 seat restaurant from her tiny bedsit flat in Paris with a 2 burner stove. I spend hours in books shops looking through recipe books for ideas and whilst I dont follow a recipe as such, I like to get the philosophy behind it.
I absolutely love cooking as it is creative and to me therapeutic. There is nothing better than having a whole afternoon to make a simple dish such a Spaghetti Bolognese from scratch - both the pasta and the sauce, or a 4 hour Braised Beef cheek in Sherry with cauliflower mash and have the house filled with the aroma of herbs and spices. I use Sophia Loren's Mantra - 'the greatest act of love is to cook a meal for someone'
I love organising events and spent several years as Catering Manager at the National Gallery of Australia in Canberra, eventually landing a job with Bilsons and worked there for several years but realised that the hours meant that I had little social life and it was not something that I could keep doing into older age so I trained to be a social worker which I have been doing for the last 13 years until August last year.
I love the idea of FoodSt as I am allowed to share my food with many people and know that other passionate cooks who are part of this team are doing the same - all connected by our love of cooking and our individual and unique styles.