Cottage Pie from The Times Cookery Book by Katie Stewart
Heat the dripping in a large saucepan. Peel and slice the onion and add to the pan. Fry gently for 5 minutes to soften, then add the minced beef, salt and freshly milled pepper. Continue to fry a l...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Pepper mill
- Wooden spoon
- Pot
- Colander
- Potato masher
- Oven
- Baking dish
Ingredients
- little warm milk
- salt
- pepper
- chopped parsley
- 1 oz (25 g) butter
- 1 oz (25 g) dripping or vegetable fat
- 1 onion
- freshly milled pepper
- 1 level tablespoon flour
- 1 lb (450 g) lean minced beef
- 1 level teaspoon salt
- 1½ lb (700 g) potatoes
- 1 (2½ oz (65 g) tin tomato purée
- ½ pint (3 dl) stock
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