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Cottage Pie<

Cottage Pie

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
In a large saucepan add ? of the olive oil and place on a moderate heat, add the beef mince and cook until the mince has browned, drain off the excess fat
in a colander and set the meat to one side. In the same saucepan, add the remaining olive oil and heat, add the onions, garlic and celery and cook for
about 4 minutes or until softened, then add the pancetta and cook for a further 5 minutes.

Now add the tin tomatoes, tomato puree, thyme, rosemary and bay leaves and cook on a moderate heat for 6-8 minutes, be careful not to let the tomatoes
catch on the bottom of the pan. Add the beef stock, Worcestershire sauce and flat mushrooms and bring to simmering point before adding the browned
beef mince and season with salt and pepper. Gently cook for 40 minutes.

Meanwhile peel the potatoes, cut them into evenly sized pieces and place them into a large saucepan and run cold water over them to remove any excess
starch, drain and then cover with cold water, add the peeled garlic and a good pinch of sea salt. Bring to the boil and simmer gently until tender. Drain the
potatoes in a colander and leave them to stand in a warm place for about 5 minutes to ensure all of the water has drained away. Now with a potato masher
give the potatoes a good mash ensuring there are no lumps, this needs to be done fairly quickly while the potatoes are still warm.

Once the potato has been mashed and is lump free, return the mashed potato to a clean saucepan and slowly beat in the softened butter and season with
a good pinch of salt and pepper. After the mince has been simmering for 40 minutes, add the Merlot and Fine Herb Wine Reduction to the sauce and cook
for a further 10 minutes. Now transfer the cooked mince to either one large or 6/8 small ovenproof dishes. Cover the surface with the mashed potato, and
then sprinkle with the grated cheese & fresh thyme leaves, and finish with a good lug of extra virgin olive.

Bake in the oven for 20-25 minutes or until piping hot and golden brown on the top.
700g Minced Beef
120g Epicure Merlot & Fine Herb Wine Reduction
1 tbsp Olive Oil
2 sticks Celery (diced thinly)
70g Diced Pancetta
3 Flat Mushrooms (Sliced)
1 large White Onion (peeled & finely diced)
3 cloves Garlic (peeled & Crushed)
1 tin Tinned Chopped Tomatoes
2 tbsp Tomato Puree
2 tbsp Fresh Thyme leaves
2 Bay leaves
1 tbsp Fresh Rosemary (chopped finely)
1L Beef Stock
2 tbsp Worcestershire Sauce
Sea Salt
Freshly Ground Black Pepper

For the Mash:
8 large Maris Piper Potatoes
4 cloves Garlic (peeled & left whole) 150g Salted Butter (softened)
Sea Salt
Ground White Pepper

For the Topping:
80g Grated Extra Mature Cheddar
1 tbsp Fresh Thyme Leaves
Extra Virgin Olive Oil (a good lug/drizzle)

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