Wednesday, 23 May 2012

teacup cottage pie

So this will definitely be my last post on Blogger. Currently working on the layout over at my new Tumblr page to make it as pretty as possible before launching it along with a Twitter account for the cereal diner. Excitement plus!

Well I have previously expressed my love of eating things from mugs but now I have added to my love of eating from drinking vessels and have started making things in teacups. I must admit that my teacup is a rather large teacup but little ones work just as well.

I say teacups and mugs should be celebrated and embraced and everything should be enjoyed from them, not just tea and coffee and sometimes wine.

1 medium potato, peel & quarter
150 grams of lean beef mince

1 teaspoon of olive oil
1/2 small brown onion, finely diced
1 small carrot, diced
2 button mushrooms, diced
1/4 cup of peas
2 tablespoons of tomato sauce
1/2 a teaspoon of Vegemite (trust me)
1 teaspoon of stock powder
1/4 cup of cold water
2 tablespoons of parsley, chopped
2 tablespoons of milk
1 tablespoon of grated cheese
Small handful of salad leaves
1 teaspoon of additional olive oil
1 teaspoon of balsamic vinegar

Preheat the oven to 200 degrees celsius. Grease your teacup.
Put the potato in a small pot of water and put on a high heat to cook whilst you prepare the mince mixture.

Heat the teaspoon of olive oil in a pot on a medium heat and sauté the onion until soft, add the beef mince and stir until starting to brown whilst trying to smoosh out any lumps. Add carrot, mushrooms, peas, sauce, Vegemite, stock powder, cold water and a good pinch of S&P. Stir together and then add the water. Cook until the carrots soften and the liquid reduces - but don't let it become too dry. Take off the heat and stir through the parsley.

Fill your greased up teacup 3/4 full with the mince mixture.

Check the potato and once cooked, strain and mash with the milk and then spoon on top of the mince mixture in the teacup. Sprinkle the grated cheese on top of the potato and pop in to the oven until the cheese has melted and become golden brown. Remove the pie from the oven remembering that the teacup will be mega hot. Let the teacup cool down before serving.

Dress the salad leaves with the additional olive oil and the balsamic vinegar and serve on the side with your teacup cottage pie. I used baby spinach and radicchio leaves, which I am totes digging at the moment.

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