Cottage Pie

By toobze

Ingredients

• Cottage Pie Filling
• 1 tablespoon of butter
• 1/4 cup whole milk
• 2 pounds of grass-fed ground beef
• 1 large onion finely chopped
• 1 garlic clove, finely chopped
• 1 large portobello mushroom cap, finely diced
• 2 medium carrots, finely diced
• 1 stick of celery, finely diced
• 1 tablespoon of tomato puree
• 1 teaspoon of dried or 1 1/2 teaspoons of fresh thyme (save some to garnish)
• 1 teaspoon of dried or 1 1/2 teaspoons of fresh, roughly chopped rosemary
• 1 bay leaf
• A small handful of fresh parsley, roughly chopped
• 2 cups of hot homemade beef, chicken or vegetable stock
• 1 large pinch sea salt
• 1 large pinch black pepper
• Butternut Squash
• Mash 1 medium butternut squash, peeled and cut into 1-inch chunks
• 2 tablespoons butter
• 1/4 cup whole milk
• Cauliflower Mash
• 2 small garlic cloves, peeled
• 1 large cauliflower, remove outer green leaves
• 1 teaspoon of dijon mustard
• 1 tablespoon of butter to blend and 2 teaspoons of chopped up butter to top the mash
• 1/4 cup whole milk
• 1 large pinch sea salt
• 1 large pinch black pepper
• Optional 2 teaspoons of chopped chives or 1 finely sliced spring onion Optional 1/2 cup of mature cheddar cheese, grated

Details

Servings 4
Adapted from thekeyhypnosis.com

Preparation

Step 1

Brown the beef in half a tablespoon of butter, drain, and set aside. . In the same pan, add the remaining butter and saute the onions, celery, mushroom, and carrots, bay leaves, rosemary and thyme for 5 minutes. . Add the garlic and gently fry for a further minute. .

Return the beef to the pan and stir in the tomato puree and 1 cup stock. Cook on a medium heat for a few minutes until the liquid has reduced. .

Add the rest of the stock and simmer with the lid on for at least 30 minutes - I like to slow cook for up to an hour adding more stock or water if it's starts to get dry. .

Stir through the fresh parsley and taste for seasoning.

Meanwhile preheat the oven to 400F and roughly chop the cauliflower into equal sized pieces. .

Remove the pan from the heat, drain any excess liquid and add to a food processor, add the butter, grated cheese and mustard. Blend until creamy and smooth. Add the whole milk and blend.

Season to taste and add the spring onions, cheese, or chives.

Boil the butternut squash chunks for 20 minutes or until tender. Drain the squash, add the butter and mash. Add the milk and stir.

Spread half of the meat mixture in a 9x13 pan.

Turn on broiler and cook for an additional 5 minutes.