Name: Cottage Pie with Gnocchi
Prep time: 30 min
Cook time: 1 h
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

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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

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

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

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