MAGIMIX Ma Cuisine C 3200 User Manual page 92

COTTAGE PIE
SERVES
FOOD PROCESSOR
PREPARATION
COOKING
Russet potatoes
Rump steak or sirloin
Onions
Garlic cloves
Sprigs flat-leaved parsley
Eggs
Unsalted butter
Gruyere cheese
Oil
Milk
Salt & pepper
01 Grate the cheese in the midi bowl with the 2mm grater disc. Set aside.
02 Wash and peel the potatoes. Replace the grater disc with the 2mm slicing
disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in
a pan of water for 30-40 minutes (20 minutes in a pressure cooker).
03 Drain the potatoes. Place half of them in the main bowl with the metal blade.
Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a
softer consistency. Set aside. Repeat these steps with the other half of the
potatoes.
04 Transfer to a mixing bowl.
05 Add three-quarters of the butter. Season with salt and pepper. Wait for the
butter to melt, then stir in.
06 Preheat your oven to 410°F.
07 Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the
metal blade, together with the parsley.
08 Cut the steak into large pieces and add to the onion and garlic mixture in the
main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.
09 Heat the rest of the butter and the oil in a frying pan. Fry the meat for 1 minute,
stirring constantly. Remove from the heat, stir in the eggs and season.
10 Put the meat in a gratin dish and cover with the mashed potato. Smooth the
surface.
11 Scatter with grated cheese and dot with butter. Bake for 20 minutes.
12 Serve piping hot.
90
2 4-6
3200 3200
40 min 40 min
50 min 50 min
1 3 / lb 3 1 / lb
4 3
2 1
/ lb 1 / lb
3 4
1 2
1 1
2 2
1 1
1 1
/ oz 2 / oz
2 2
1 oz 1 3 / oz
4
E2
R2
6-8 8 +
4200 5200
45 min 50 min
50 min 50 min
4 1 / lb 5 1 / lb
3 2
1
1 / lb 2 lb
2
3 4
2 2
3 4
2 3
1
3 / oz 5 oz
2
2 1 / oz 3 1 / oz
2 2