Cottage Pie
INGREDIENTS
·
1
1/2 tbsp olive oil
·
2
garlic cloves , minced
·
1
onion , finely chopped
·
1
carrot , finely chopped*
·
1
celery , finely chopped*
·
750g
/ 1.5 lb beef mince (ground beef)
·
1/4
cup (40g) flour (plain / all purpose)
·
1/4
cup (55g) tomato paste
·
2
cups (500 ml) beef stock / broth , low sodium
·
1/2
cup (125 ml) red wine (or water)
·
1
beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
·
2
tbsp Worcestershire sauce
·
1
tsp dried thyme (or 3 sprigs fresh thyme)
·
2
dried bay leaves
·
3/4
tsp salt
·
1/2
tsp black pepper
Topping
·
1.2
kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
·
2/3
cup (165 ml) milk , warmed
·
2
tbsp (30g) butter
Parmesan
Crust (optional)
·
2
tbsp (30g) butter
·
2
tbsp (20g) parmesan, grated
INSTRUCTIONS
1. Heat oil in a large skillet
over medium high heat. Add onion and garlic, cook for 1 minute. Then add
carrots and celery. Cook for 3 minutes or until softened and sweet.
2. Turn heat up to high. Add
beef and cook, breaking it up as you go, until browned.
3. Add flour and mix in. Add
tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay
leaves, salt and pepper.
4. Bring to simmer, then
turn down heat so it is simmering rapidly - I have it on medium high. Cook for
30 minutes, stirring occasionally, until it reduces down to a gravy consistency
(Note 1) (see video). Taste then add more salt if desired.
5. Transfer to 6 cup pie
dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool
filling = easier to top with mash (Note 2)
Assemble Pie
1. Preheat oven to
180°C/350°F.
2. Cook potatoes in boiling
water for 15 minutes or until soft. Drain then return to pot on turned off
stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
3. Add butter and mash until
melted, then add milk and salt. Mash until smooth.
4. Spread onto pie, use a
fork to rough up the surface (rougher surface = more golden bits). Sprinkle
with paremsan, drizzle with butter (or skip this and just drizzle with olive
oil)
5. Bake for 25 - 30 minutes
or until golden on top and bubbling on the edges. Stick a knife into the middle
to ensure it is piping hot.
6. Stand for 5 minutes
before serving, garnished with fresh thyme leaves if desired.
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