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

Pea Soup (2 pax)

Ingredients

•   2 cups frozen or fresh peas

•   ½ onion, diced

•   1 clove garlic

•   1½ cups vegetable or chicken stock

•   1 tbsp butter

•   2 tbsp cream (optional)

•   Salt and pepper

•   Mint leaves (optional)

Method

Step 1:  Heat butter and sauté the onion and garlic until soft.

Step 2:  Add the stock and bring to a simmer. Add the peas and cook 3–5 minutes until bright green and tender.

Step 3:  Blend until smooth, then stir through cream if using.

Step 4:  Season and garnish with mint.

Main

Beef Cottage Pie with Mashed Potato and Mixed Vegetables (2 pax)

Ingredients

•   200g beef mince

•   ½ onion, diced

•   1 carrot, diced

•   1 clove garlic

•   1 tbsp tomato paste

•   1 cup beef stock

•   1 tsp Worcestershire sauce

•   Salt and pepper

•   2 medium potatoes

•   2 tbsp butter

•   Splash of milk

•   Mixed steamed vegetables, to serve

Method

Step 1:  Boil the diced potatoes until tender, drain, mash with butter and milk, and season.

Step 2:  Brown the mince in a pan, add onion, carrot and garlic, and cook until softened.

Step 3:  Stir in the tomato paste, stock and Worcestershire sauce, and simmer 10–15 minutes until thickened. Season.

Step 4:  Spoon the mince into an oven dish and top with the mashed potato.

Step 5:  Grill or bake at 200°C for 10 minutes until golden.

Step 6:  Serve with steamed vegetables.

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Printed From otaokitchen.com.au 07/07/2026