Cottage Pie

Malzemeler

1lb Short Rib off the Bone

1lb Shin (Beef shank) off bone

1 tbsp Olive oil

600ml Red Wine

500ml Beef Stock

Couple sprigs of thyme, rosemary, bay

30g Salted Butter

1 sweet onion

200g sweet peas

3 Carrots, Diced

20g Tomato puree

Black pepper

3.5 lb Yukon Potatoes

50g Butter

3 egg yolks

Nutmeg

Salt

3 cloves of garlic

Yöntemler

FILLING

1. Put the red wine, reducing by 1/3 or until it starts to taste sweet

2. Over a medium high heat, add the olive oil, season the meat with fine salt and brown the shin and short rib all over until dark golden brown in colour

3. Add the reduced wine, beef stock and bouquet garni

4. Cover with a cartouche, add a lid and put in the oven on 325F convection for 1.5 hours. Check and then add another 30 minutes to an hour

SAUTE VEG

1. Add 10g of the butter to a pan and bring to foaming

2. On a medium high heat, saute the wild mushrooms for 4-5 minutes until softened and golden, before removing from the pan and setting aside

3. Add another 10g of the butter, turn the heat down to medium and saute the shallots for 4-5 minutes until softened and starting to turn golden

4. Add the remaining 10g butter and on a medium heat, add the carrots. Sautee for 4-5 mins until starting to soften and colour. Add the tomato puree and cook out for a couple of mins before removing from the pan.

5. Combine all the vegetables together, and set aside, ready for later.

FILLING

1. After 1.5 hours, pick out the bouquet garni

2. Pull the meat apart before adding the carrots, onions and mushrooms and cover with the cartouche & lid. Return to the oven for 30 mins.

3. Season and leave to cool - potentially over ice

DUCHESSE POTATOES

1. Heat the oven to 325F and bake the potatoes, whole, for 40 minutes or until soft

2. While still warm, scoop out the inside, push through a fine drum sieve and fold through the egg yolks and butter until smooth. Season with salt, pepper and nutmeg to taste

ASSEMBLY & FINISH

1. Fill a small pie or casserole dish with the filling

2. Pipe the Duchesse potatoes over the top and leave to cool.

3. Top with crushed garlic cloves

4. Brush the top of the potato with clarified butter before baking at 325F for 30 minutes (until the potato is golden)

Notlar

https://www.youtube.com/watch?v=5y684a_GcSQ