Cottage Pie
, 1 h 20 min, Serves 5–8
Ground beef braised with vegetables and aromatics, topped with creamy mashed potatoes and baked until golden.
| prepPreheat oven to 350°F / 180°C | |||||||||||
| 22 ml olive oil | Sauté onion & garlic 1 min | Add carrot & celery, cook 3 min | Add beef, cook until browned | Stir in flour, tomato paste & stock | Add Worcestershire, thyme, bay, salt & pepper | Simmer 30 min until gravy consistency | Transfer to pie dish, cool | Spread mash on filling, roughen with fork | Sprinkle parmesan, drizzle with butter | Bake 350°F / 180°C, 25–30 min until golden | Rest 5 min before serving |
| 2 garlic cloves, minced | |||||||||||
| 1 onion, finely chopped | |||||||||||
| 1 carrot, finely chopped | |||||||||||
| 1 celery stalk, finely chopped | |||||||||||
| 750 g beef mince | |||||||||||
| 40 g flour | |||||||||||
| 55 g tomato paste | |||||||||||
| 500 ml beef stock | |||||||||||
| 125 ml red wine | |||||||||||
| 1 beef bouillon cube, crumbled | |||||||||||
| 2 tbsp Worcestershire sauce | |||||||||||
| 1 tsp dried thyme | |||||||||||
| 2 dried bay leaves | |||||||||||
| 3/4 tsp salt | |||||||||||
| 1/2 tsp black pepper | |||||||||||
| 1.2 kg potatoes, peeled and cut into 2.5 cm pieces | Boil potatoes 15 min until soft | Drain, steam dry 30 sec | Mash with butter, then add milk & salt | ||||||||
| 165 ml milk, warmed | |||||||||||
| 30 g butter | |||||||||||
| 30 g butter | |||||||||||
| 20 g parmesan, grated | |||||||||||
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