Damn this dish is delicious! I was planning to serve the leftovers tonight but there aren't any, the fam devoured it. Next time I will double the batch! I used Chef Gordon Ramsay's recipe for shepherd's pie, simply switching out ground lamb for ground beef. I would love to hear from my friends across the pond, and if they have a family favorite recipes or tips, but for me this was the best cottage pie I have ever had. Scroll down to the bottom for the recipe.
- 2 egg yolks
- ¼ cup cream
- 4 tbsp softened butter
- 1 cup parmesan cheese, grated
- 2.5 lbs Yukon golden potatoes
- 1 cup red wine
- 1 cup beef stock
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 2 sprigs of fresh thyme leaves
- 1 sprig fresh rosemary, chopped
- 1 large onion
- 1 large carrot
- 4 cloves garlic
- 2 lbs beef
- Preheat oven to 350 degrees
- Prep independently and set to the side
- Crack eggs, separating yolks
- Measure out cream
- Measure out butter
- Grate approximately 1 cup of parmesan cheese
- Wash, peel, and slice potatoes evenly
- Pour enough water in a pot to boil the potatoes, adding some salt. Place pot on stove and turn to high heat.
- While waiting for the water to boil, prep independently and set to the side:
- Measure out red wine
- Measure out beef stock
- Measure out Worcestershire
- Measure out tomato paste
- Separate rosemary and thyme from the stems, chopping rosemary
- Wash, peel, and grate the carrot and onion
- Peel and grate the garlic cloves
- Place large pan on medium to high heat. When pan is hot add ground beef and sprinkle with salt and pepper. Break beef into very small pieces with a large spoon, and cook until browned.
- Add the rosemary, and thyme to beef, and stir to mix.
- Add the tomato paste and Worcestershire sauce and stir to mix.
- Add the grated carrot, onion, and garlic to beef, and stir to mix.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the beef stock, bring to the boil and simmer until the sauce has thickened. Add salt and pepper to taste.
- Meanwhile, cook the potatoes in the boiling water until tender (approximately 15min).
- Drain potatoes and return to the hot pan over low heat to dry out briefly. Put them through a potato press then beat in the egg yolks, cream and butter, followed by about 1/4 cup grated Parmesan. Taste for seasoning and adjust to your preference.
- Spoon the beef mixture into an oven proof dish.
- Using a large spoon, layer that potato on top of the beef mixture. Fluff up the potato with a fork to create rough peaks. Top potato with remaining parmesan cheese.
- Bake in the oven for approximately 20 minutes, or until bubbling and golden brown.
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