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Name: Cottage Pie
Prep time: 48 min
Total time: 133 min
Yield: 6 servings
Ingredients: 30 ml canola oil; 800 g ground beef, 20% fat; 1 large yellow onion, peeled and finely diced; 2 medium carrots, peeled and finely diced; 2 celery stalks, finely diced; 3 garlic cloves, finely minced; 30 g tomato paste; 200 ml dry red wine; 30 g plain flour; 500 ml beef stock; 15 ml Worcestershire sauce; 1 tsp fresh thyme leaves, stripped from stems; 5 g fine sea salt; 2 g ground black pepper; 1.2 kg russet potatoes, peeled and cut into 4 cm chunks; 2 l cold water, for boiling (discard after draining); 10 g fine sea salt, for the cooking water; 80 g unsalted butter, cut into cubes; 120 ml whole milk, warmed; 4 g fine sea salt; 2 g ground white pepper; 20 g unsalted butter, melted; 30 g finely grated mature cheddar

Cottage Pie

Beef filling under a cheddar-ridged mash baked until bubbling and golden.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Cottage Pie

Beef filling under a cheddar-ridged mash baked until bubbling and golden.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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