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Cottage Pie

Name: Cottage Pie
Yield: 5
Ingredients: 1 kg Grass Fed Beef Mince; 2 Diced White Onions; 2 Diced Carrots; 2 Sticks Diced Celery; 1 Tbsp Tomato Paste; 1 Tbsp Soy Sauce; 1 Tbsp Worcestershire Sauce; 150 ml Red Wine; 500 ml Beef Stock; 2 Sprigs Thyme; 2 Bay Leaves; 1 Sprig Rosemary; 5 Large Red Skin Potatoes; 100 g Butter; 100 ml Whole Milk; 100 g Mature Chedder Cheese; 1 Egg Yolk; 0 Salt and Pepper

[[ recipeID=recipe-2m4tlzsm7, title=Cottage Pie ]]

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eatTelfit HQ, Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire. DL8 5QA

Cottage Pie

Ingredients

Instructions

Ingredients

For The Mince

1 kg Grass Fed Beef Mince
2 Diced White Onions
2 Diced Carrots
2 Sticks Diced Celery
1 Tbsp Tomato Paste
1 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
150 ml Red Wine
500 ml Beef Stock
2 Sprigs Thyme
2 Bay Leaves
1 Sprig Rosemary

For The Mash Potato

5 Large Red Skin Potatoes
100 g Butter
100 ml Whole Milk
100 g Mature Chedder Cheese
1 Egg Yolk
Salt and Pepper

Instructions

Place your casserole dish over a very high heat and get extremely hot, in small batches, brown off your mince, mashing regularly with a potato masher. Remove once browned.
Add to the pan your diced carrots and give a quick colour off before lowering the heat and adding your onions first, sweating down and then adding your celery to finish at the end.
Add your tomato paste and gently cook out before adding your herb, then soy sauce and Worcestershire sauce
Pour in your red wine and reduce slightly before adding your stock. Place back in your mince and gently cook for 30 minutes to bring together.
Take a pie dish and fill with the mince 2/3rd full and place in the fridge to cool. Meanwhile peel and boil your potatoes
Mash your potatoes with first the butter and then the milk. Finally add in your cheddar cheese and egg yolk and mash in well. This will give the mash a beautiful colour.
Spoon the mash over the mince and top with further cheddar, before placing in a 180°C oven for 35 minutes.