Page 41 - Fresh Magazine - Summer 2017

Besecs fo i a
es

Mini muffin tin
cottage pies
SERVES 6

1 tablespoon olive oil, plus extra for
greasing
2 celery stalks, nely diced
1 large carrot, nely diced
1 onion, nely chopped Cauliflower purée with
3 garlic cloves, minced herbs and toasted almonds
400g beef mince
250ml vegetable stock SERVES 6 TO 8
2 tablespoons tomato purée
1 tablespoon Worcestershire sauce
2 medium-sized sweet potatoes, 1 tablespoon olive oil
about 500g, peeled and coarsely 1 small onion, nely chopped
grated 2 garlic cloves, nely chopped
2 eggs, lightly beaten 2 sprigs of fresh thyme, leaves removed
salt and pepper 1 head of cauliower, broken into orets and roughly
250g mature Cheddar cheese, chopped
coarsely grated 100ml vegetable stock
salt and pepper
Preheat the oven to 200˚C/gas mark 6. 50g toasted aked almonds, to garnish
Grease a 12-cup mun tin liberally and 1 or 2 sprigs of fresh at-leaf parsley, to garnish
line a baking tray with non-stick baking
paper. Heat the oil in a medium-sized saucepan set over a low to
Heat the oil in a large sauté pan set medium heat. Add the onion, garlic and thyme and sauté for
over a medium heat. Add the celery, 5 to 6 minutes, until softened but not coloured.
carrot, onion and garlic and fry for 6 to Add the cauliower and stock. Put a lid on the pan and
8 minutes, until the veg are starting to cookfor 8 to 10 minutes, stirring halfway through and
soften. Remove to a bowl, then add the checking to make sure there’s still enough liquid to steam
beef mince to the pan, breaking it up the cauliower.
with a wooden spoon. Fry until brown, Use a hand-held blender or transfer to a food processor to
then add the vegetables back to the blend until smooth. Season to taste.
pan along with the stock, tomato purée Serve in a bowl alongside the mini cottage pies, garnished
and Worcestershire sauce. Simmer for with the aked almonds and fresh parsley.
15 to 20 minutes, until the liquid has
been soaked up.
While the mince is cooking, mix the
sweet potatoes and eggs together in a
medium-sized bowl, then season with
salt and pepper. Add 3 tablespoons of
this mixture to each mun cup. Shape
using your ngers or a teaspoon to SUPERVALU LOVES
make a nest in the middle, bringing the IRISH CRAFTS
The pottery throughout this feature
sweet potatoes up the sides of each is by Arran Street East. Inspired
cup. by the colours of the fruit and
Bake in the oven for 15 minutes, then vegetables of their neighbour,
Dublin’s Victorian Fruit and Vegetable
remove from the tin and place on the Market, the hand-thrown Irish cups
lined tray. Divide the mince between and jugs celebrate the delicate
the cups and sprinkle with the cheese. colours of cabbage, potato and
Return to the oven for a further 8 to 10 parsnip as well as the more exotic
minutes, until the cheese is golden and pink grapefruit and pomegranate.
melted. Serve warm. www.arranstreeteast.ie

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