The Australian Womens Weekly Food — Issue 27 2017

81

COTTAGE PIE

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4

2 teaspoons olive oil

1kg beef mince

1 medium brown onion (150g),

chopped finely

1 medium carrot (120g), sliced finely

1 trimmed celery stalk (100g),

sliced finely

1 tablespoon chopped fresh

thyme leaves

1 cup (250ml) beef stock

1 tablespoon worcestershire sauce

¼ cup (70g) tomato paste

400g can diced tomatoes

½ cup (60g) frozen peas

2 tablespoons grated cheddar cheese

thyme sprigs, extra, to serve

POTATO TOPPING

6 medium potatoes (1.2kg),

chopped coarsely

60g butter

¼ cup (60ml) milk

1 Preheat oven to 180°C/160°C fan.

2 Heat oil in a large saucepan

over high heat; cook mince and

onion, stirring, for 5 minutes or

until browned.

3 Add carrot, celery, thyme, stock,

sauce, paste and tomatoes; simmer,

uncovered, for 30 minutes or until

carrot is tender. Add peas; cook

for 10 minutes or until peas are

tender and the liquid has thickened.

4 Meanwhile,make potato topping.

5 Spoon beef mixture into a 2.5−litre

(10−cup) ovenproof dish. Spread

potato topping over beef mixture;

sprinkle with cheese. Bake, uncovered,

for 30 minutes or until pie is heated

through and topping is golden.

Serve sprinkled with extra thyme.

POTATO TOPPING

Boil, steam or microwave potatoes

until tender; drain. Mash potato with

butter and milk.

ASPARAGUS&SALMON

PASTA SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

375g spiral pasta

340g jar asparagus in springwater,

drained, cut into 5cm lengths

415g can red salmon,drained, flaked

100g watercress, trimmed

3 spring onions (75g), sliced thinly

WHOLEGRAINMUSTARD

VINAIGRETTE

1 garlic clove, crushed

2 tablespoons wholegrain mustard

2 tablespoons red wine vinegar

2 tablespoons lemon juice

¼ cup (60ml) olive oil

1 Cook pasta in a large saucepan

of boiling water for 10 minutes or

until just tender; drain. Rinse under

cold water; drain.

2 Make wholegrain mustard

vinaigrette.

3 Combine pasta and asparagus in

a large bowl with salmon, watercress

and onion. Drizzle dressing over

pasta; toss gently to combine.

WHOLEGRAINMUSTARD

VINAIGRETTE

Place all ingredients in a screw−top

jar; shake well.

COOK’S

NOTES

ASPARAGUS &

SALMON PASTA SALAD

Use your favourite

pasta in this recipe.

Try penne, conchiglie

(a shell-shaped pasta)

or other short pasta.

What’s For Dinner?

AWW FOOD • ISSUE TWENTY SEVEN