A delicious blend of Italian and German cuisine, this cottage pie topped with gnocchi is definitely worth trying for dinner this winter. Quick to prepare and easy to make, just pop it in the oven for mouth-watering results.
Ingredients
2 tablespoons oil
2 onions, finely chopped
1 large carrot, peeled and finely chopped
1 small swede, peeled and finely chopped
1 bay leaf
2 teaspoons thyme leaves
500g lean minced beef
1 tablespoon flour
1 tablespoon VEGEMITE
1 tablespoon tomato sauce
1 1/2 - 2 cups hot water
Salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley
500g potato gnocchi, boiled until tender and drained
1 cup grated tasty cheese
Method
HEAT the oil in a large frypan and gently saute the vegetables, bay and thyme for 10-15 minutes or until softened
INCREASE the heat add the beef and cook, breaking up the meat with a spoon, for 10 minutes or until the liquid has evaporated. Add the flour and stir through, cooking for 1-2 minutes.
STIR in the VEGEMITE, sauce and water then simmer for 15-20 minutes. Season to taste, remove the bay leaf and stir in the parsley
SPOON the hot mixture into a 2 litres casserole dish and arrange the cooked gnocchi over the top. Sprinkle with cheese. Bake in a moderate oven 180°C for 20-30 minutes or until the cheese is golden. Serve immediately
