Beef Cottage Pie
Cottage Pie or Hachis Parmentier in France, is comfort food at its best! I make it using leftover pulled beef for a deeply savoury filling, but it can also be made using mince.
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tbsp garlic, minced
2 tbsp parsley chopped
1 cup beef stock (homemade or store-bought)
600g cooked beef, pulled
2/3 cup milk
2 tbsp butter
50g grated cheese or parmesan
1 tbsp spice blend (I used this one)
1 tbsp olive oil
1 can diced tomatoes
8 potatoes, peeled and halved
2 tbsp bread crumbs
Salt & pepper to taste
Heat oil in a large oven-proof dish over medium high heat. Add carrot, onion, celery and garlic, cook for 5 minutes, or until softened and sweet.
Add a mixed spice blend (such as oregano, smoked paprika, and garlic), mix it in. Add beef, parsley, tomatoes, stock, salt, pepper and bring to simmer. Then turn down heat, cover and cook for 30 minutes, stirring occasionally.
In the meantime, boil the potatoes for 30 minutes or until soft. Drain then return to pot, add butter and mash until melted, then add milk and salt. Mash and mix with a wooden spoon until smooth.
To assemble the pie, spread onto pie, sprinkle with breadcrumbs, cheese and bake for 30 minutes or until golden on top and bubbling on the edges. Rest for 5 minutes before serving.
Calories 491, Fat 13.5 grams, Cholesterol 102 milligrams, Saturated Fat 379 grams, Carbs 54.6 grams, Protein 37.8 grams