MAGIMIX Cook Expert Recipe Manual page 87

FRENCH - STYLE COT TAGE PIE
: 10 min
P R E P C O O K I N G T I M E
S E RV E S 4 / 6
P R O G R A M M E S
3 onions, peeled and quartered
600g minced beef
1½ tbsp olive oil
3 sprigs* parsley, washed and
finely sliced*
1kg floury potatoes, peeled
1 Put the onions into the metal bowl and run the EXPERT programme 30 seconds/
speed 13 (without heating). Scrape down the bowl if necessary.
2 Add the meat, olive oil and parsley. Run the EXPERT programme for 10 minutes/
speed 3/120 °C. Set the mixture aside.
3 Add 500ml water in the metal bowl and install the steamer basket. Cut the potatoes
in 3-4cm cubes, rinse in cold water and place in the steamer basket. Run the
STEAM programme for 25 minutes. At the end of the programme check that the
potatoes are completely cooked if not, continue cooking.
4 Discard the cooking liquid in the metal bowl and install the whisk. Add the potatoes,
milk and 3 tbsp of the butter; season to taste with nutmeg, salt and pepper. Mash
using the EXPERT programme (without heating) for 1 minute 30/speed 3. To obtain
the desired consistency, increase the time and/or add a little more milk if necessary.
Preheat the oven to 210 °C (200 °C fan, gas mark 6/7).
5 Brush a gratin dish with the remaining butter and put the meat mixture into it.
Spread the mashed potatoes on top, smooth the surface with a spatula* and
sprinkle with breadcrumbs. Bake for 20 minutes, until browned.
CL ASSI C cot t a g e pie
Wash, peel and finely dice 1 carrot and 2 tomatoes; place in the metal bowl with
the chopped meat mixture. Add 1 tbsp of Worcestershire sauce and 1 tbsp toma-
to ketchup; continue as for the French-style cottage pie. Add 60g grated cheddar
to the mashed potatoes.
172
: 1 h
: :
AT TA C H M E N T S
100ml milk
4 tbsp butter
nutmeg
salt, pepper
3 tbsp breadcrumbs (see p. 170)