School Holidays Cooking Program - Workshop 10

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Workshop 10: Comfort Classics

Tuesday  ·  September/October Module

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Entrée

1. Pea Soup  

Ingredients —  4 portions  

• Frozen green peas – 500 g
• Onion – 100 g, diced
• Potato – 150 g, diced
• Celery – 50 g, diced
• Garlic – 1 clove
• chicken/vegetable stock – 750 ml
• Butter – 30 g
• Cream – 100 ml
• Salt – to taste
• White pepper – to taste
• Mint – small handful(Option)

Method  

1. Melt butter in a saucepan.
2. Add onion, celery and garlic. Sweat gently without colouring.
3. Add potato and chicken or vegetable stock.
4. Simmer for approximately 12–15 minutes until potato is tender.
5. Add peas and cook for another 3–4 minutes.
6. Blend until smooth.
7. Add cream and adjust consistency with stock if required.
8. Season with salt, white pepper and lemon juice.
9. Add mint and blend briefly.
10. Serve hot with a small drizzle of cream or olive oil.

2. Beef Cottage Pie  

Beef filling + mashed potato + vegetables  

Ingredients — 4 portions  

Beef filling  

• Beef mince – 500 g
• Onion – 150 g, diced
• Carrot – 100 g, diced
• Celery – 80 g, diced
• Garlic – 2 cloves
• Frozen peas – 100 g
• Tomato paste – 30 g
• Worcestershire sauce – 20 ml
• Beef stock – 300 ml
• Red wine(option) – 100 ml
• Rosemary – 2 sprigs
• Bay leaf – 1
• Salt – to taste
• Black pepper – to taste
• Oil – 20 ml

Mashed potato  

• Potato – 700 g
• Butter – 60 g
• Milk – 100 ml
• Cream - 50ml
• Salt – to taste
• White pepper – to taste

Method  

Beef filling  

1. Heat oil in a large pan.
2. Brown the beef mince thoroughly.
3. Remove excess fat if necessary.
4. Add onion, carrot, celery and garlic.
5. Cook until softened.
6. Add tomato paste and cook for 1–2 minutes.
7. Add red wine and reduce.(option)
8. Add beef stock, Worcestershire sauce, thyme and bay leaf.
9. Simmer for approximately 20–25 minutes until thick.
10. Add peas and adjust seasoning.
11. Remove bay leaf and thyme.

Mash  

1. Peel and cut potatoes evenly.
2. Start in cold salted water.
3. Cook until completely tender.
4. Drain and allow steam to escape.
5. Mash while hot.
6. Add warm milk and butter.
7. Season.

Assembly  

1. Place beef filling into individual baking dishes.
2. Pipe or spoon mashed potato over the top.
3. Create a textured surface with a fork.
4. Bake at 200°C until golden brown.
5. Rest for 5 minutes before serving.     

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Printed From otaokitchen.com.au 10/22/2026