This is just perfect for our mad March weather and I cannot think of a better dinner to feed your family after you return home from a day at the parade. Prepare this the night before or that morning and then just pop it in the oven to bake as soon as you get home.
This is a proper posh, lux version of a cottage pie with not holes barred in terms of rich, deep flavour. It is definitely a more special occasion version of a family favourite rather than the usual mid week version.
Full of natural, wholesome Irish ingredients with elements of umami this dinner is a total winner for the whole crew.
Enjoy every warm and nourishing bite,
With fun and deliciousness,
Aisling
Print FriendlyWhat You'll Need
500g steak mince ( about 7% fat )
250g minced rib / shin beef or lamb mince
50g beef dripping
10g butter
2 carrots
2 leeks
4 sprigs rosemary
400mls beef stock
1 heaped tsp bovril
1 heaped tsp tomato puree
1 heaped tsp cornflour
Optional : 1 or 2 drops of gravy browning
1.5 kg potatoes
2 egg yolks
Equipment
Weighing scales
Chopping board
Sharp knife
Peeler
Saucepan and lid
Frying pan
Colander / sieve
Wooden spoon
Measuring jug& spoons
Grater
Oven proof dish
How to Do It
- 1Peel the potatoes. Pop the potatoes in a large saucepan of cool water. Add a pinch of sea salt and bring to the boil. Cook the potatoes until they are tender. Drain through a colander / sieve and allow any excess moisture to steam off as you prepare the rest of the dish.
- 2Wash, peel and dice the carrot and leek.
- 3In a large saucepan/frying pan melt the beef dripping and butter. Put the mince, carrot, leek and rosemary sprigs into the pan.
- 4Sear on a high heat and cook through for 15mins stirring all the time. The meat will be begin to brown and caramelise and the vegetables will begin to soften.
- 5Stir in the cornflour and tomato puree.
- 6Make up the beef stock with 400mls of boiling water. Add a tsp bovril to the stock.
Pour over the stock and allow the beef mixture to simmer for as long as you can ( anywhere between 20 minutes and 1 hour 30mins )
- 7As the beef simmers and cooks, mash the potatoes, crack in the egg yolks ( no white ) and stir.
- 8Make sure there are no lumps in the mash and it is really smooth. Season with a little salt. Spoon the potato into a piping bag with a large star shaped nozzle.
- 9Spoon the beef into an oven proof dish. Pipe the potato on top and bake at 200ºC for 30mins. ( the longer the beef simmers on the hob the less time it will need in the oven ).
