Crumbed Mushroom Cottage Pies
Servings 4
Difficulty Beginner
Total Time 50 minutes COOK MODE
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INGREDIENTS
- 2 eggs
- 2 Tbsp plain yoghurt
- 1 tsp Hinds Spices Cayenne Pepper
- Salt to taste
- To taste Hinds Spices Pure Black Pepper
- 4 large portobello mushrooms
- 2 cups Hinds Southern Coating Seasoned Breadcrumbs
- 2 Tbsp olive oil
- 1 onion, chopped
- 250g lean beef mince
- 1 Tbsp Hinds Spices Barbeque Spice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp tomato paste
- 250ml beef stock
- 2 Tbsp fruit chutney
- 2 cups mashed potato
- 1 cup grated cheddar cheese
METHOD
- Whisk together eggs, yoghurt, Hinds Spices Cayenne Pepper, salt and Hinds Spices Pure Black Pepper. Dip each mushroom into the egg mixture to coat, then dip straight into the Hinds Spices Seasoned Breadcrumbs to coat.
- Drizzle mushrooms with 1 tablespoon of olive oil, then cook in an air- fryer at 180 °C for 15 minutes.
- In a pot, heat the remaining tablespoon of olive oil then sauté until softened. Add mince and sauté, while stirring, until browned. Add Hinds Spices Barbeque Spice, Worcestershire sauce and tomato paste, then cook for 1 minute over medium heat. Add beef stock and chutney,cover and simmer for 15 minutes.
- Spoon the beef mince onto the crumbed mushrooms,then top with the mashed potatoes. Sprinkle with cheese, then return to the air fryer to cook for 20 minutes or until the cheese is melted and golden.
Chef's Tip: This recipe can also be cooked in the oven instead of the air fryer.
