Red Wine and Pepper Steak Cottage Pie

    1 hour 10 minutes

    The most delicious Pie that ever Pied! Even the Pied Piper was impressed


    South Australia, Australia
    8 people made this

    Serves: 8 

    • 500g minced beef
    • 500g diced pepper steaks
    • 2 medium brown onions
    • 2 large carrots
    • 1 Cup good red wine (shiraz)
    • 1 Cup frozen peas
    • 1 Stick celery
    • 6 large potatoes
    • 2 tsp minced garlic
    • 2 tbsp tomato paste
    • 1 tbsp oregano
    • 2 tbsp black pepper (ground)
    • Pinch sea salt
    • 250ml pepper gravy

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Peel and chop the potatoes. Place them in a pot and fill with cold water, cook them on high heat while you make the pie filling
    2. Brown the onions with the celery, garlic and carrot. Add the minced beef and pepper steak strips.Keep stirring until ½ the meat is brown Add the Shiraz and cook on high for 1 minute Add the pepper gravy, tomato paste, oregano and peas If the mix is too dry you can add a small amount of water at any stage Cook for 15 mins
    3. Your potatoes will now be very soft, take them off the stove, drain the water out and put them back in the pot Add 1 tbs butter or margarine to the potatoes Add 2 tbs whole seed mustard to the potatoes Use an electric mixed to mash the potatoes adding milk slowly until you get a light creamy / fluffy mix
    4. Spread the pie mix evenly into a large glass oven dish Cover with the mashed potatoes and use a whisk (or fork) to bring the mashed potato mix into lots of small peaks Place in a 180 degree oven for 45 mins (or until the potatoes are beginning to brown on top (you can add grated cheese 10 mins before removing from the oven if you wish but it is not needed)

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     -  07 Mar 2010