Cottage pie cakes

Cottage pie cakes

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Makes 6

These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
426
protein
23g
carbs
31g
fat
25g
saturates
7g
fibre
3g
sugar
2g
salt
1.22g

Ingredients

  • 400g pack lean beef mince
  • 1 beef stock cube
  • 50g plain flour
  • 2 tbsp Worcestershire sauce
  • 140g frozen peas
  • 450g leftover mashed potato
  • 2 eggs, beaten
  • 85g panko or dried breadcrumbs
  • vegetable oil, for frying
  • baked beans, to serve

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Method

  1. Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.
  2. Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.
  3. Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.

Recipe from Good Food magazine, December 2011

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Comments

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lizzafezza's picture
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These were really nice - didn't change the recipe other than making the mash fresh. Added lots of ground black pepper and served with veg and gravy. Will defo make again.

emmac8007's picture
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Really plain & bland, could do with 3 stock cubes, 5 tbsp Worcestershire sauce and some herbs and add salt!!!

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