Cottage Pie… is one of those classics, like pizza or risotto in Italian cuisin, and like créme brûlée in French cuisine (maybe I did exaggerate a bit :p, but you know what I mean).
Cottage Pie is a synonym of my comfort food, happy food, home food. I’ve been learnt how to do it by my partner mum – Jane. So even though I’ve change a bit her recipe, I dedicate it to her, since she taught me how to do it :)
Don’t get me wrong guys, this pie takes a bit of time, but it’s well worth it! It is so good! That if I could I would probably made it everyday ;)
- 1,2kg of lean steak mince meat (if you can, if you have different one, no worries, it’s up to you and your badget :) )
- Around 50-100g of butter
- 2-3x Carrots, peeled and chopped for smaller pieces (it’s your choice if you wanna blend them later on or you wanna chopp them nicely and leave them as they are)
- 2-3x parsley roots, peeled and chopped (same story like with carrots)
- 2x parsnip roots, peeled and chopped (like above)
- 1x stick of celery (optional; washed and chopped
- 1x big onion (or 2x smaller), peeled and chopped, simmer on a pan with a bit of butter and garlic
- 2-3x garlic cloves, peeled and chopped
- 1kg of potatoes, peeled and chopped for smaller pieces (just to cook them quicker)
- 1x really full cap of frozen peas (optional)
- 1x really full cap of frozen corn (optional)
- 500-750ml of tomato passato or just 2 cans of peeled tomatoes in juice
- Couple types of cheese - I use what I can found in the fridge, so usually it’s a mix of cheddar cheese, red cheese and parmesan cheese
- A splash of alcohol - red wine, whisky or bourbon are great (optional - I am not a fun of a smell of mince meat, and that splash gives an extra aroma and flavour to dish
- Salt and pepper
- A splash of milk
To start – if you have a very picky partner that complaines like a baby, that he doesn’t eat carrots, be smart, and follow up:
Peel and chop for smaller pieces – carrots, parsley, parsnip and washed and chopped celery. Move to the pot, cover with water add teaspoon of butter and cook until soft.
Then peel potatoes, chop for smaller pieces, cover with water and cook until soft. When done, make a mash potato – add some butter – start with a good teaspoon of it and a splash of milk and blend it for mash. Leave on a side.
In the meantime, peel and chop onions and garlic, simmer that on a pan with some butter and sprinkle with salt. Move that to food procesor. Add tomato passato and soft and cooked vegetables. Blend that – that will be your reach sauce.
While your food processor is working, take a big pan, add teaspoon of butter and cook your mince meat. Add a splash of alcohol (optional). When meat is cooked, add your blended sauce, mix all together, add salt and pepper for taste. You can add herbs as well – up to you. Add your frozen peas and corn (do NOT cook! Thanks to that those vegeatbles will be still tender and nice).
Now turn on your oven for 175-180 degrees C, with fan.
Take a pie rectangular tray, add your meat with sauce, sprinkle with parmesan cheese (or some spicy cheese, if you have). Cover that with mash potato and sprinkle with mixture of your grated cheeses. Cook for 35-40 mins. Enjoy straight up! Or leave it for next day. It’s heavenly good just made, but the next day? Oh my… it’s even better :) At least for us :)
Hope you will like it, guys! :)
P.S. Remember that your basic is tomato sauce, minced meat, potatoes and cheese. The rest what you add is up to you :) Think of it like a pizza with your favourite toppings :)
Oh yes! And if you prefer chunks of vegeatbles, you don’t need to blend it :) Make it they way you would like it :) And let me know how it went :)