Beef and mashed potatoes are two tings we looove in this household, so cottage pie is a sure success for dinner. The recipe I used here is from Gordon Ramsey. I haven’t cooked a lot of his recipes, but the ones that I have tried have all turned our great. And this is no exception.
I used to call this dish Shepherd’s Pie, but have found out that that is only when you use lamb or sheep’s meat. And when you use beef its then called Cottage Pie.
It is not a quick dish, but definitely worth the time spent in the kitchen. And I love dishes where I can have most of the washing done by the time the dish is finished.
Ingredients;
Olive oil
1 kg of ground beef
2 Large carrots, grated
2 Large onion, grated
Fresh rosemary
Fresh thyme
Minced garlic I used 6 cloves
Salt
Pepper
Worcestershire Sauce, several good splashes
2 large tablespoons of tomato paste
1 dl. of red wine
about 2 dl of chicken stock
The Mash:
1 kg of white potatoes
about 1 dl of heavy cream or cream substitute
2 tablespoon of butter
Salt
Pepper
4 Egg Yolks
1 dl parmesan cheese
The process;
Peel and dice your potatoes. Boil for about 15 minutes until very tender. Strain the water. Leave the potatoes in the pan. Mash the potatoes with their ingredients from above and keep warm.
Cooking the Filling:
Turn your oven on at 200 degrees C.
Pour Olive Oil into a hot, large pan, then add meat. Stir meat till its brown and broken into very small pieces. Add your garlic, grated carrots and onions and stir everything together for a minute or so. Now add your rosemary and thyme, Worcestershire sauce and stir. Add tomato puree and red wine and sweat down for a minute or two. Finally add chicken stock. Let it simmer for 15 minutes.
Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle with parmesan cheese over the top. Run a fork through the mash creating rows with peaks. Put the dish into the oven for 18-20 minutes.
Nilssons Ambrosia 