Cottage Pie

Ingredients

• 1 medium Onion (brown or yellow, ends trimmed)
• 1 rib Celery Rib (large rib, washed)
• 1 large Carrot (peeled)
• 4 cloves Garlic (microplane grated)
• 3 g Flat-Leaf Parsley (fresh, stems removed)
• 3 g Fresh Thyme (fresh leaves only)
• 1 kg Potatoes (Russet or Yukon Gold, peeled)
• 150 ml Whole Milk (full‑fat)
• 100 g Unsalted Butter (cut into cubes, softened)
• 2 tablespoons Olive Oil (extra virgin)
• 1 kg Ground Beef (90% lean, preferably fresh)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly cracked)
• 2 tablespoons Tomato Paste (concentrated)
• 2 tablespoons Worcestershire Sauce
• 250 ml Red Wine (dry (e.g., Shiraz); can substitute with extra stock)
• 250 ml Beef Stock (low‑sodium)
• 2 large Egg Yolks (room temperature)
• 1 cup Frozen Peas (defrosted in the filling)
• to garnish Sea Salt Flakes (sprinkle on top before baking)
• to garnish Ground White Pepper (sprinkle on top for subtle heat)

Instructions

1. Grate Vegetables and Garlic

   Using the large side of a box grater, grate the onion, celery rib, and carrot. Microplane the garlic cloves into a fine paste.

   Time: PT10M

2. Prepare Herbs

   Roughly chop the flat‑leaf parsley and thyme, discarding any woody stems.

   Time: PT5M

3. Prep Potatoes

   Peel the potatoes and place them in a large pot. Cover with cold water by about an inch.

   Time: PT5M

4. Boil Potatoes

   Bring the pot to a rapid boil over high heat, cover with a lid, and cook 22–25 minutes until fork‑tender. Drain and set aside.

   Time: PT23M

5. Warm Milk and Butter

   In a saucepan, combine 150 ml whole milk, 100 g unsalted butter, and a pinch of salt. Heat over medium‑high until the butter melts and the milk is warm.

   Time: PT2M

6. Brown the Beef

   Heat a large skillet over high heat, add 2 Tbsp olive oil, then add 1 kg ground beef. Season with salt and cracked black pepper. Let sit 2 minutes for a crust, then break up and cook 5–6 minutes until browned and most liquid evaporates.

   Time: PT6M

7. Add Vegetables and Flavorings

   Stir in the grated onion, celery, carrot, garlic paste, 2 Tbsp tomato paste, 2 Tbsp Worcestershire sauce, and the chopped parsley‑thyme mixture. Cook 5 minutes until the vegetables soften.

   Time: PT5M

8. Deglaze with Red Wine

   Pour in 250 ml red wine, stir, and reduce for 3–4 minutes until the liquid thickens slightly.

   Time: PT4M

9. Add Stock and Simmer

   Add 250 ml beef (or vegetable) stock, reduce heat to medium‑low, and simmer uncovered for 15 minutes.

   Time: PT15M

10. Finish the Meat Filling

    Taste and adjust seasoning with salt and cracked pepper. Stir in 1 cup frozen peas (they will defrost in the hot mixture).

    Time: PT3M

11. Mash the Potatoes

    Return the boiled potatoes to the pot, mash with a potato masher. Fold in the warm milk‑butter mixture, 2 egg yolks, and season with salt and ground white pepper. Mix until light and fluffy.

    Time: PT7M

12. Assemble the Pie

    Preheat the oven to 180°C (350°F). Spread the meat‑vegetable mixture in a 26 cm (10‑inch) casserole dish, pressing gently. Spoon the mashed potatoes over the top, smoothing with a fork and creating peaks for a crust. Sprinkle sea‑salt flakes and cracked black pepper.

    Time: PT10M

13. Bake

    Bake the assembled cottage pie for 25 minutes, or until the potato topping is golden and crisp.

    Time: PT25M

    Temperature: 180°C

14. Rest and Serve

    Remove from oven and let the pie rest 10–15 minutes before slicing. Garnish with a little fresh parsley if desired.

    Time: PT12M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g