MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

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0 1 . Grate the cheese
in the midi bowl with the 2mm grater disc. Set aside.
0 2. Wash and peel the potatoes. Replace the grater disc with the 2mm slicing disc.
Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan
of water for 30-40 minutes (20 minutes in a pressure cooker).
0 3. Drain the potatoes.
Place half of them in the main bowl with the metal blade.
Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer
consistency. Set aside. Repeat these steps with the other half of the potatoes.
0 4. Transfer to a mixing bowl.
0 5. Add three-quarters of the butter. Season with salt and pepper. Wait for the
butter to melt, then stir in.
0 6. Preheat your oven to 210 °C (gas mark 6-7).
0 7. Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the
metal blade, together with the parsley.
0 8. Cut the steak into large pieces
and add to the onion and garlic mixture in the
main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.
0 9. Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute,
stirring constantly. Away from the heat, stir in the eggs and season.
10. Put the meat in a gratin dish and cover with the mashed potato. Smooth the
surface.
11. Scatter with grated cheese and dot with butter. Bake for 20 minutes.
12. Serve piping hot.
Cottage pie
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
40 min 40 min 45 min 50 min
COOKING
50 min 50 min 50 min 50 min
Floury potatoes
800g 1.5kg 2kg 2.5kg
Rump steak
280g 550g 725g 1kg
Onions
1 2 3 4
Garlic cloves
1 1 2 2
Sprigs flat-leaved parsley
2 2 3 4
Eggs
1 1 2 3
Butter
40g 70g 100g 140g
Gruyere cheese
800ml 1,5l 2l 2,5l
Oil
30g 50g 70g 100g
Milk
Salt & pepper
MEAT
R2
E2