Cottage Pie
| Serves: 4-6 | Course: Main | Categories: Beef, Pie | Cuisine: British | Machine: Food processor | Total time (min.): 180 |
A great British classic, the name depends upon the type of meat used, if you use lamb the name changes to Shepherds Pie.
Ingredients
- 1kg Braising beef
- 300g Onions
- 100g Celery
- 4 tbsp Olive Oil
- 3-4 tbsp Flour
- Seasoning to taste
- 200g Carrots (diced)
- 80ml Red wine
- 800ml Beef or veal stock
- 3 Sprigs thyme
- 1 Sprig of rosemary
- 1 tbsp Tomato pureé
- 1 tsp Worcester sauce
- 1 Serving of mashed potatoes
Tools
- Multi food grinder - AT950A
- Food Processor
- Stirring Tool
Method
- Mince the beef using the coarse screen of the Food Grinder. Slice the onions and celery in the Food Processor with the thin slicing disc.
- In a pan over a high heat brown the celery and onions in a little olive oil, then remove and reserve. Roll the minced beef in the flour, season and brown in the pan. You can do this in batches if you're using a smaller pan.
- Attach the Stirring Tool, set the temperature to maximum and the speed to stirring 1. Add the vegetables and meat. Heat through and add the wine, stock, herbs, tomato purée and Worcestershire sauce slowly to avoid making the sauce lumpy, and simmer at 90ºC for 2 hours.
- Remove the thyme, add seasoning if necessary then transfer the meat to an ovenproof dish. Pipe the mashed potato over the top of the pie and place in a preheated oven at 180ºC/360ºF/Gas 4 for 30 minutes.
Variations:
- You can make Shepherd's Pie using shoulder of lamb instead of beef, and a lamb or chicken stock in place of beef stock.