- Potatoes - 600 Grams
- Mushrooms - 400 Grams
- Pork forcemeat - 400 Grams
- Cheese - 400 Grams
- Bulb - 1 piece
- Carrot - 2 pieces
- Egg - 1 piece
- Flour 1/2 cup
- Vegetable oil - 50 milliliters
- Garlic - 4 Teeth
- Spices - - To taste
- Milk - 50 Milliliters
- Butter - 20 Grams
We check whether all the ingredients are in place (although if something is not - it's not scary, the dish suffers slight changes). Potatoes are cooked, as in puree - cut into small pieces and boil in salted water until cooked. Finely cut onions and carrots. Slightly cut the mushrooms, cheese rubbed on a large grater. Finely chopped onion, carrots and garlic for a few minutes fry in vegetable oil (until the transparency of onions). Add the mushrooms to the vegetables, mix and stew for about 5 minutes on medium heat. From potatoes meanwhile we make the most ordinary puree. To vegetables and mushrooms, add minced meat, stir and fry for about 5 minutes. In mashed potatoes, add half of our grated cheese. Fry the flour for about a minute in a dry frying pan. Then we transfer to the flour what was fried in our other frying pan - minced meat, mushrooms and vegetables. Cover with a lid and stew for 4-5 minutes. We take the form for baking, lay out on the bottom stuffing of mushrooms, vegetables and minced meat. The second layer is laid down our mashed potatoes. Finally, the third layer is a layer of grated cheese. Bake for 15-20 minutes at 150 degrees (until the cheese is browned). Cottage pie is ready! Lightly cool and serve to the table. Pleasant!
Servings: 6-8