Ingredients
2 tspn Olive Oil
1 large Onion – finely chopped
1 Carrot – finely chopped
Red pepper – diced
1 large clove of Garlic – crushed
650 gm Minced Beef
2 tbsp Tomato Purée
1 tbsp Plain Flour
1/2 tspn dried Thyme
150ml Red Wine
400ml Beef Stock
1 tbsp Red Wine Vinegar
1 tbsp Worcestershire Sauce
For the topping
1kg “floury” Potato (cut into cubes)
30gm Butter
1 tbsp Creme Fraiche
4 tbsp Milk
15gm Butter &. 1tbsp grated Parmesan for the final glaze
Preparation Method
Heat the Olive Oil in a large saucepan and sauté the vegetables and garlic over a low heat for about 10 mins until soft but not coloured.
Add the mince and break it up in the pan. Once the meat has lost its redness, stir in the Tomato Puree and Flour and cook for about 4 minutes
Add the Thyme and the Red Wine, reducing it to a glaze, then add the Beef Stock, Red Wine Vinegar and Worcestershire Sauce.
Simmer for 30-40 minutes until everything is reduced to a raguot- like consistency.
Boil the potatoes for about 20minutes until soft. Drain and mash with the Butter, Creme Fraiche and Milk. Season and leave to cool.
When the cottage pie mix is ready, spoon into a baking dish and allow to cool. Spread the mash evenly over the top and fluff it up. Dot with butter and the sprinkle the Parmesan.
Bake for 30minutes in 190C/170C fan/Gas5 until golden and bubbling.
Ormside Kitchen 