Beef: Cottage Pie

By Golfwidow7

Ingredients

• 4 Tbsp vegetable oil
• 500 g ground beef
• 2 Tbsp butter
• 3/4 cup diced onion, about 1/2 medium
• 1 cup diced celery, about 1 stalk
• 2 cup diced carrot, about 2 medium
• 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
• 1 sprig thyme
• 1 bay leaf
• Salt and pepper to taste
• 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
• 1 9-inch square casserole dish
• Extra grated parmesan cheese
• 2 Tbsp butter
• 1/4 cup bread crumbs (optional)
• Salt and pepper
• 2 cup frozen sweet peas
• 2 strips bacon, roughly diced
• 1/2 heads small Savoy cabbage, core removed and thinly sliced
• 1/2 small onion, sliced
• 1 Tbsp vegetable oil
• 1 Tbsp butter
• salt and pepper to taste

Details

Servings 1
Preparation time 30mins
Adapted from foodnetwork.ca

Preparation

Step 1

1. Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.

2. 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.

4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.

5. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two

6. Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.

7. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.

1. 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.

2. Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.

3. Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.

1. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.

1. Heat vegetable oil in a medium pan over medium high heat. Saute bacon until light golden.

2. Add sliced onion and sauté until onion is translucent and just starting to colour. Add cabbage and sweat, cooking down until cabbage softens, about 5 minutes.

3. Blanch peas in a pot of boiling salted water. Drain and add to cabbage mixture. Add butter and fold to coat lightly. Season to taste with salt and pepper.