Cottage cake recipe is presented below. Cottage Cake and Shepherd’s Cake are extremely similar. Shepherd’s Cake is made of lamb whereas Cottage Cake uses beef. Within this form of Cottage Cake we use fresh minced beef, however you may also use leftover Roast Beef.
• 1 onion
• 1 carrot
• 1 tablespoon of oil
• 500 grams of beef mince
• 2 table spoons of flour
• 1 table spoon of tomato sauce (ketchup)
• 1/2 to at least one table spoon of Worcester sauce
• ½ cup of peas
• ½ cup of corn popcorn kernels (optional)
• 1 bouquet garni or couple of herbal treatments chopped carefully and something whole bay leaf
• 3/4 to at least one cup of beef stock
• three or four large taters
• 1 table spoon of butter
• pepper and salt
1. Peel and chop the onion and carrot.
2. Warmth the oil inside a large fry pan or sauce pan, add some onion and prepare before the onion is obvious. Add some minced beef utilizing a wooden spoon split up the mince. Once the mince is completely browned stir with the flour and prepare for just one minute.
3. Add some tomato sauce, Worcester sauce, carrot, peas, corn and herbal treatments. Stir completely to mix.
4. Next add some stock and produce towards the boil. Lessen the warmth and canopy, being applied for ten to fifteen minutes. Add pepper and salt to taste.
5. Peel the taters, chop and put inside a sauce pan with cold water just since the taters. Give a little salt towards the water and produce towards the boil.
6. Lessen the warmth for ten to fifteen minutes or before the taters are tender.
7. Mash the taters with one tablespoon of butter before the potato is extremely creamy. Add salt to taste.
8. Pre-heat the oven to 190°C. Spoon the mince mixture in a cake dish, then spoon or pipe the creamy mashed potato within the mince. Sprinkle grated cheese on the top if preferred and bake for 15-20 minutes or before the potato is golden and also the cake is heated through.