Proper Posh Cottage Pie

Warm, comforting and delicious

st.Patrick's Day Cottage pie

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

What 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

  1. 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.
  2. 2Wash, peel and dice the carrot and leek.
  3. 3In a large saucepan/frying pan melt the beef dripping and butter. Put the mince, carrot, leek and rosemary sprigs into the pan.
  4. 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.
  5. 5Stir in the cornflour and tomato puree.
  6. 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 )
  7. 7As the beef simmers and cooks, mash the potatoes, crack in the egg yolks ( no white ) and stir.
  8. 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.
  9. 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 ).

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