08 Jul Cottage Pie Challenge
Last weekend the Herald Sun featured Curtis Stone’s Granny’s Cottage Pie. Sunday night dinner at the Curtis Stone household is a family affair with cottage pie a favourite. Since then I have dreamt about cottage pie so I am putting out a challenge to my Auntie Annette to come up with her favourite Cottage Pie recipe.
CURTIS STONE’S GRANNY’S COTTAGE PIE
Prep 25 mins
Cook 30 mins
Make ahead: make the beef filing up to 1 day ahead. Reheat, adding more stock to moisten if
necessary, before topping with the mash.
- 1kg brushed potatoes, peeled, cut into 3cm pieces
- 1/2 cup (125ml) full-cream milk, warmed
- 40g butter, melted, divided
- 500g beef mince
- 1 small brown onion, diced
- 2 medium carrots, peeled, diced
- 2 celery sticks, diced
- 2 cloves garlic, finely chopped
- 2 tbs tomato paste
- 1 tbs plain flour
- 2 cups (500ml) beef stock
To make mash:
- Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover
- and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for
- 15 mins or until potatoes are tender.
- Drain potatoes and place strainer over the hot saucepan to evaporate excess
- steam. Mash the potatoes and fold in milk and half the butter. Season with salt.
Meanwhile, to make beef filling:
- Heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up lumps, for 6 mins, or until cooked and beginning to brown. Transfer beef to plate and set aside.
- Pour off all but 1 tbs fat from pan and heat over medium heat. Add onion to pan and cook,
- stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins
- or until vegetables soften. Stir in tomato paste. Add flour and cook, stirring, for 1 min. Stir in
- stock and return beef to pan. Simmer for 5 mins, or until vegetables are tender and mixture
- thickens slightly. Season with salt and pepper. Transfer to a square 20cm casserole dish.
Preheat oven grill to high. Spread potatoes over beef filling. Brush with remaining butter. Place under grill for 6 mins, or until top is crispy and golden brown.
Images Herald Sun: Tony Gough