Tuesday, April 13, 2010

Cottage Pie


This is sooo worth the effort in my opinion:)
Yield 4-6

Ingredients:

Filling:
4 tbsp vegetable oil
1lb ground beef
2 tbsp butter
1/2 cup diced onion,
2 stalks celery, diced
2 medium carrots, diced
2 clove garlic, minced
1 heaping tbsp tomato paste
2 tbsp flour
1 cup red wine
2 1/2 cups beef stock
1 sprig rosemary (you can use dried, just a tiny pinch)
1 sprig thyme ( or again, a pinch of dried)
1 bay leaf
Salt and pepper to taste

Potatoes:
7 medium cooking potatoes, peeled and quartered
3 clove garlic, smashed
1/3 cup butter, cut into cubes
1/4 cup 35% whipping cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

For Assembly:
1 9-inch square casserole dish
Extra grated Parmesan cheese
2 tbsp butter
1/4 cup bread crumbs (optional)
Salt and pepper

Directions
Filling:
Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
De-glaze pot with red wine, scraping up browned bits and let reduce slightly.
In another large pot, add remaining vegetable oil and butter over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
Add in red wine from de-glazing beef, scraping up crispy brown bits from bottom of pan.
Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.

Potatoes:
Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.
Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
Mash roughly with fork or potato masher.

For Assembly:
Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
Grate Parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper and, if using, sprinkle over bread crumbs
Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.