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Julie Goodwin’s Cottage Pie Recipe

MasterChef Julie Goodwin has developed a wonderful range of delicious family recipes using Fountain Variety Sauces. Rather than using Fountain as a marinade or dipping sauce, Julie demonstrates how the sauce can be used as a hero flavour. These recipes are great for time poor mums and are also easy to make, making them perfect recipes to get kids involved in their making.

Prep time: 10 minutes Cooking time: 40-50 minutes

Serves 4 generous helpings



Ingredients:

• 4 Sebago or Dutch cream potatoes

• 50g butter

• 1/3 cup milk

• 2 tsp salt

• 1 tsp vegetable oil

• 2 small brown onions, chopped

• 750g lean beef mince

• 2 carrots, peeled and diced in small pieces

• 1/2 cup Fountain Spicy Red sauce

• 1/2 cup Fountain Pepper sauce

• 2 tbs Fountain Worcestershire sauce

• 1 cup frozen baby peas


Method:

• Preheat oven to 180C. Bring large pot of water to the boil and add a pinch of salt.


• Peel the potatoes and boil in the salted water until tender. Drain and mash immediately with half the butter, the milk and 1 tsp salt. Set aside.


• In a large non-stick frying pan, heat the oil over a medium heat and add the onion. Sauté for 2 minutes or until transparent and fragrant. Add the beef and cook for a further 6-8 minutes. Break up any lumps with a spoon, until all the meat has browned.


• Blanch the diced carrot in boiling water or microwave for a couple of minutes until soft. Add to the pan and season with remaining salt.


• Add the Fountain Pepper sauce, Fountain Spicy Red sauce and Fountain Worcestershire sauce and simmer for 5 minutes or until the liquid reduces, the
flavours are intense and the meat is a dark brown colour. Stir through the baby
peas.


• Place the meat into a 22 x 22cm square glass or ceramic baking dish. Carefully
spread the mashed potato over the top and mark the surface with a fork for a
crispy top. Dot the remaining butter over the potato, with a fork.


• Bake for 30-40 minutes, until the potato is a deep golden brown.

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