Cottage pie, also called shepherd's pie, with a rich meat sauce, creamy root vegetable mash, and a cheese-gratinated, crunchy crispy top! A simple but perfect comfort meal.
Recipe for cottage pie
Cottage pie is also called shepherd’s pie, and it is almost as British as it gets.
It is a lovely and simple dish that basically consists of meat sauce and root vegetable mash with a crispy cheese-gratinated top. The meat sauce is packed with vegetables, and the mash is made from sweet potatoes (which can easily be replaced with regular white potatoes) and mixed root vegetables.
A wonderful dish to warm up with in the cold months.
Cottage pie recipe
Servings: persons
Cottage pie
Cottage pie, also called shepherd's pie, with a rich meat sauce, creamy root vegetable mash, and a cheese-gratinated, crunchy crispy top! A simple but perfect comfort meal.
Ingredients
Root Fruit Mash
- Water for boiling
- 300 gram Potato either white or sweet potatoes
- 700 gram Root Vegetables mixed
- 100 gram Whipping Cream
- 25 gram Butter
- 5 gram Parmesan grated
- Salt and Pepper
Bolognese
- 1 pcs. Onion
- 2 cloves Garlic
- Butter for frying
- 1 package Beef chopped
- 200 gram Carrots about
- 150 gram Celery
- 1 can Tomato Puree
- 100 gram Red Wine
- 200 gram Water
- 1 pcs. Stock Cube vegetable
- 1 gram Thyme
- 1 gram Basil
- Salt and Pepper
Cheese Gratin
- 50 gram Grate I used panko
- 10 gram Parmesan grated
Instructions
Root vegetable mash
- Start by peeling the potatoes and other root vegetables and cut them all into large cubes.
- Put them in a pot and fill with water to cover.
- Boil until tender. In the meantime, you can start on the meat sauce.
- Then drain the water.
- Whisk all the root vegetables together in a bowl with heavy cream, butter, and grated parmesan. Make it light and creamy. Season the root vegetable mash with salt and pepper.
Meat sauce
- Start by preheating the oven to 200 degrees Celsius (392 degrees Fahrenheit), fan-forced.
- Peel the onions and garlic and chop them finely.
- Put all the chopped onions in a pot and sauté them in a bit of butter.
- Add the chopped beef to the pot and brown it with the onions.
- Peel the carrots and celeriac and grate them on the coarse side of the grater. Add them to the pot along with the tomato paste, red wine, water, vegetable stock, and thyme and basil.
- Let it simmer for 5 to 10 minutes. Then season to taste with freshly ground salt and pepper.
- Grease an ovenproof dish with a bit of oil or butter and pour the meat sauce into the dish.
- Pour the root vegetable mash over the meat sauce and spread it out evenly.
Cheese gratin
- Sprinkle panko breadcrumbs and grated parmesan on top of the root vegetable mash.
- Place the dish in the preheated oven and let it bake for half an hour. I served it with a bit of freshly chopped parsley on top.