Cottage Pie
A traditional British dish made with beef and vegetables, topped with mashed potatoes.
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- •450 g Beef shinChopped into pea-sized pieces
- •1 OnionFinely diced
- •CarrotsFinely diced
- •CeleryFinely diced
- •FlourFor coating beef
- •Black pepperTo taste
- •OilFor frying
- •ThymeTo taste
- •500-600 ml Beef stockGood quality
- •2 Bay leaves
- •Worcester sauceTo taste
- •Frozen peasTo taste
- •PotatoesFor mash
- •ButterFor mash
- •White pepperTo taste
- •SaltTo taste
- 1
Preheat oven to 165°C (325°F).
1 min
- 2
Trim silver skin from beef shin and chop into pea-sized pieces.
10 min
- 3
Finely dice onion, carrots, and celery.
5 min
- 4
Coat beef with flour and black pepper.
2 min
- 5
Brown beef in batches in a hot pan with oil.
10 min
- 6
Cook diced vegetables with thyme until soft.
5 min
- 7
Add half of the stock to deglaze the pan, then combine with beef and vegetables in a casserole dish.
3 min
- 8
Add bay leaves, Worcester sauce, and remaining stock to the dish. Mix well.
2 min
- 9
Bake in the oven for 1.5 to 2 hours until thick and glossy.
2h 0m
- 10
Remove bay leaves and add frozen peas. Let the mixture cool completely.
10 min
- 11
Boil potatoes until tender, then mash with butter, white pepper, and salt.
20 min
- 12
Spread mashed potatoes over cooled pie filling and rough up the top with a fork.
5 min
- 13
Bake at 190°C (375°F) for 30 minutes until golden brown.
30 min
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Pizza
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