Traditional Cottage Pie

• doses: 8 servings
• tempo ativo: 25 minutes
• tempo total: 1 hour 50 minutes

Ingredientes

1 large White Onion, (finely diced)

2 medium Carrots, (finely diced)

150g / 5oz Mushrooms, (finely diced (I use chestnut mushrooms)

2 cloves Garlic, (finely diced)

1kg / 2.2lb Minced/Ground Beef (10-12% fat works great)

120ml / 1/2 cup Dry Red Wine (see notes)

600ml / 2 1/2 cups Beef Stock

4 tbsp Worcestershire Sauce

2 heaped tbsp Gravy Granules (see notes)

1 tbsp Tomato Puree (Tomato Paste in US)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 Bay Leaf

Salt & Black Pepper, (to taste)

Olive Oil, (as needed)

2kg / 4.4lbs Baking Potatoes, (peeled and diced into chunks)

3-4 heaped tbsp Butter

1/4-1/2 tsp Ground Nutmeg

250g / 2 1/2 cups Cheddar Cheese, (grated)

120ml / 1/2 cup Cream or Whole Milk ()

generous helpings of Salt & Pepper, (to taste)

Instruções

Veg and Beef

Add a drizzle of oil to a large deep pan over medium-high heat. Add the onion, carrot, mushrooms and garlic and sweat it all down until it softens and lightly colours. Add the beef and fry until fully browned, breaking it up with your wooden spoon as you go.

Wine

Pour in the wine and simmer for a few minutes to allow the beef to soak in the flavour. Stir in the beef stock, Worcestershire sauce, gravy granules, tomato puree, rosemary, thyme, bay leaf and a good pinch of salt & pepper. Bring to a simmer, then turn the heat to low and cook for 40-45 mins, or until the sauce reduces to a very thick gravy.

Gravy

Once the liquid has reduced, check for seasoning, then pour the beef into a large baking dish. Leave to cool for at least 15 minutes, preferably until it forms a thin skin over the top (prevents mash sinking in).

Potato

Meanwhile, add the potatoes to a large pot of heavily salted cold water. Bring to a boil and cook until the potatoes are knife tender (10-15 mins). Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy pie).

Add the potatoes back to the pot and mash with the butter, milk/cream and half of the cheese, then season to taste with nutmeg, salt and pepper. Don't hold back on the salt & pepper! I typically use at least 3/4 tsp salt and 1/4 tsp pepper. Preheat the oven to 200C/390F.

Bake

Dollop by dollop, gently place the mash on top of the beef, then sprinkle over the rest of the cheese. Place in the oven for 25-30 mins, or until golden and crispy on top. Leave to rest for 5-10 mins to retain shape, then tuck in and enjoy!

Informação Nutricional

• Calorias: 693 kcal
• Gordura Total: 27.93 g
• Gordura Saturada: 13.239 g
• Gordura Insaturada: 10.864 g
• Gordura Trans: 0.799 g
• Colesterol: 145 mg
• Sódio: 410 mg
• Carboidratos Totais: 59.46 g
• Fibra Alimentar: 6.3 g
• Açúcares Totais: 6.82 g
• Proteína: 46.52 g