MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Classic, Savory Cottage Pie
Categories: Beef, Potatoes, Vegetables, Wine, Herbs
Yield: 8 Servings
MMMMM---------------------MASHED POTATOES----------------------------
3 1/2 lb Russet potatoes (1.6 kg);
- peeled, in 1" pieces
Salt
6 tb Unsalted butter (85 g);
- in cubes
MMMMM------------------------MEAT SAUCE------------------------------
1 1/2 c Chicken stock (360 ml)
1/2 oz Unflavored gelatin (2 env)
2 tb Oil (30 ml)
2 1/2 lb Ground beef (1 kg)
1 lg Yellow onion; diced
3 md Carrots; diced
2 Celery ribs; diced
2 cl Garlic; minced
2 tb Tomato paste (30 ml)
1 c Dry red wine (240 ml)
2 Sprigs thyme
1 Bay leaf
1 tb Worcestershire sauce (15 ml)
1 ts Marmite (5 ml) (optional)
2 tb A-P flour (15 g)
8 oz Frozen peas (225 g)
Salt & fresh ground pepper
MMMMM-----------------------TO ASSEMBLE------------------------------
1 1/2 c Heavy cream (360 ml)
Parmigiano-Reggiano cheese;
- grated, for topping
For The Mashed Potatoes:
Set diced potatoes in a colander and rinse under cold water until
water runs clear. Transfer to a large saucepan and cover with cold
water by at least 2". Season water with salt until almost as salty
as the sea. Bring water to a boil over high heat, then reduce heat
to medium-low and simmer until a knife easily pierces potatoes with
no resistance, 10 to 15 minutes. Drain potatoes in colander, then
rinse with hot running water for 30 seconds. Transfer potatoes to a
large bowl.
Using a potato masher, food mill, or ricer, mash potatoes with butter.
Press surface smooth, then press plastic wrap directly against surface
to prevent a skin from forming. Set aside until ready to assemble.
Meanwhile, For The Meat Sauce:
Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin,
and set aside.
Heat oil in a large Dutch oven over high heat until shimmering. Add
half of ground meat and cook, stirring and scraping bottom of pot,
until well browned, 6 to 8 minutes; use a potato masher or large whisk
to break up meat. Add remaining meat and cook, breaking up with masher
or whisk, until reduced to small bits, about 3 minutes; lower heat as
necessary to prevent scorching. If meat has rendered an excessive
amount of fat, use a metal spoon to ladle most of it out, leaving just
a few tablespoons in the pot. Add onion, carrots, celery, and garlic
and cook, stirring and scraping bottom of pot, until just beginning to
soften slightly, about 4 minutes.
Add tomato paste and cook over medium heat, stirring, for 1 minute.
Add red wine and bring to a simmer over high heat. Cook, scraping up
any browned bits, until almost fully evaporated. Add reserved chicken
stock, thyme, bay leaf, Worcestershire, and Marmite, if using.
Sprinkle flour over ground meat in pot, then stir in. Bring to a
simmer, then reduce heat to low and simmer until sauce is reduced and
thick, about 20 minutes. Discard thyme sprigs and bay leaf. Stir in
peas and season with salt and pepper.
To Assemble And Bake:
Adjust oven rack to center position and set oven to 425 F/218 C.
Before assembling, heat cream in a large saucepan until simmering.
Add potatoes and stir gently until completely incorporated. Season
with salt and pepper. Potatoes are now ready for assembly.
Set a 9x13" baking dish on a foil-lined rimmed baking sheet. Add
meat sauce, being careful not to fill more than halfway. (You might
not need all of the sauce, depending on the exact size of your baking
dish.) Top with mashed potatoes, spreading them with a spatula to
cover surface completely. Using spatula, create a dappled pattern on
top of potatoes. Sprinkle with grated parmesan cheese, if using.
Transfer to oven and bake until top is browned and casserole is fully
heated through, about 20 minutes. For deeper browning, place casserole
on a rack set about 6" under a hot broiler for the last few moments of
cooking. (Monitor closely to prevent potatoes from burning.)
Let stand 15 to 20 minutes before serving.
Recipe FROM:
https://www.seriouseats.com
Uncle Dirty Dave's Kitchen
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