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Curtis Stone's granny's cottage pie
Curtis Stone's granny's cottage pie
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Grandma's comforting classic dish, a nostalgic favorite.
Ingredients:
  • 1kg Creme royale potatoes, peeled, cut into 3cm pieces
  • 125ml milk
  • 40g Butter, melted, divided
  • 500g 3 Star Beef Mince
  • 1 small brown onion (about 150g), cut into small dice
  • 2 medium carrots (about 200g), peeled, cut into small dice
  • 2 celery sticks, cut into small dice
  • 2 garlic cloves, finely chopped
  • 44.40 gm Tomato Paste
  • 20.00 ml Plain Flour
  • 500ml beef stock
Instructions:
  • In a large saucepan, submerge the potatoes in salted cold water, ensuring they are covered by 2.5cm. Cover the saucepan and bring it to a lively simmer over high heat. Once simmering, tilt the lid slightly, lower heat to medium, and cook for 15 minutes or until the potatoes are tender.
  • After draining, let the potatoes sit in the strainer over the saucepan to steam off excess moisture. Rice the potatoes into the saucepan or mash them with a masher. Stir in milk and half of the butter, then season with salt.
  • Heat a large heavy frying pan over high heat. Cook the beef, stirring occasionally, for 6 minutes or until cooked and starting to brown. Transfer the beef to a bowl using a slotted spoon and set aside.
  • Drain excess fat from the pan, leaving only 1 tablespoon, and heat on medium. Saute the onion until pale golden for about 2 mins. Add carrots, celery, and garlic, and cook until softened for about 6 mins. Mix in tomato paste and then sprinkle with flour, stirring for 1 min. Pour in the stock, return the beef to the pan, and simmer for 5 minutes until vegetables are tender and the mixture thickens slightly. Season with salt and pepper before transferring to a 7 1/2-cup (1.875L) casserole dish.
  • Preheat the grill on high. Spread the potato mixture over the beef filling and brush with the remaining butter. Grill for 6 minutes or until the top is crispy and golden brown. Let it stand for 5 minutes before serving.

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