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Looking for a cozy and delicious dish? Try making cottage pie! This classic comfort food is perfect for a comforting meal at home.

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➖ Recipe ➖
Mashed Potato  
 
1kg (2.2lbs) Kestrel, Russet or Yukon Gold Potatoes, Peeled & Halved
100g Unsalted Butter, Softened
150ml Full Fat Milk, Warmed
2 Free Range Egg Yolks
4 Tbsp (30g) Parmigiana Cheese (Parmesan)
 
Cottage Pie  
 
2 Tbsp Olive Oil
1kg (2.2lb) Beef Mince
1 Carrot, Peeled & Grated
1 Brown Onion, Grated
1 Large Celery Rib, Grated
3 Cloves of Garlic, Grated
3g Flat Leaf Parsley, Finely Chopped 
3g Rosemary Leaves, Finely Chopped (optional)
3 Sprigs of Thyme, Leaves Only, Finely Chopped
2 Tbsp (50g) Concentrated Tomato Paste
2 Tbsp (30ml) Worcestershire Sauce
1 Cup (250ml) Red Wine (Can be substituted for 1 Cup (250ml) Vegetable or Chicken Stock
1 Cup (250ml) Vegetable or Chicken Stock
1 Cup Frozen Peas  
Seasoning to taste 
 
Method  

1. Place the peeled whole potatoes into a large saucepan or pot and fill the pot with enough cold water to cover the potatoes by 1 inch. Place the saucepan or pot over high heat, boil, and cook for 2224 minutes or until soft but not completely falling apart. Once cooked, pour the potatoes through a colander (sieve) and allow them to drain.

2. Place a small saucepan over low heat and add the milk. Allow the milk to heat slowly, but don't let it come to a simmer. Remove from heat. 

3. Mix the potatoes using a potato ricer or masher until they're incredibly smooth. Pass the mash through a fine mesh sieve with a bowl underneath to get the smoothest mashed potato possible (optional). Check the salt and pepper and adjust if needed. 

4. Preheat oven to 180.c 350.f. 

5. Heat a large, highrimmed pan over mediumhigh heat. Add olive oil, beef mince, salt, and pepper and cook for 5 minutes or until the liquid evaporates. Add onions, carrots, celery, garlic, flatleaf parsley, rosemary, thyme, concentrated tomato paste, and Worcestershire sauce. Mix well and cook for 5 minutes.

6. Add the red wine and reduce for 5 minutes or until reduced by half. Add in the chicken or vegetable stock and frozen peas and bring to a boil. Reduce heat to low and cook for 15 minutes. Check and adjust seasoning. Remove from heat. 

7. Add the beef mix to a large roasting dish roughly 30cm long. Add the mashed potatoes over the top and gently spread them out, covering the surface with a spatula. Use a fork to rough the potato surface and grate over the parmesan cheese. Bake for 2025 minutes or until the mashed potatoes are golden and crispy. Remove and rest for 10 minutes. Serve and dig in.

Video Uploaded By
Jack Ovens

#cottagepie #shepherdspie #comfortfood