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Spanish cottage pie
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Spanish Chorizo Cottage Pie: A flavorful twist on a classic - smoky chorizo and paprika bring this dish to the next level.
Ingredients:
  • 18.20 gm olive oil
  • 1 chorizo, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 750g pork and veal mince
  • 400g can crushed tomatoes
  • 250ml (1 cup) red wine
  • 250ml (1 cup) chicken style liquid stock
  • 22.20 gm tomato paste
  • 20.00 ml fresh thyme leaves
  • 5.00 gm smoked paprika
  • 2 dried bay leaves
  • 400g can lentils, rinsed, drained
  • 1.2kg Golden Delight potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) milk, warmed
  • 60g butter, coarsely chopped
Instructions:
  • In a large, deep frying pan over medium heat, heat 2 teaspoons of oil. Add chorizo and stir occasionally for 5 minutes until crisp. Transfer chorizo to a plate. In the same pan over low heat, heat the remaining oil. Add onion, carrot, and celery, and stir for 5-7 minutes until softened. Stir in garlic for 1 minute.
  • Turn up the heat to medium-high and add the mince. Sauté for 5 minutes or until the mince is no longer pink. Mix in chorizo, tomato, wine, stock, tomato paste, thyme, paprika, and bay leaves. Bring to a boil, then lower the heat to simmer gently for 1 hour until the sauce thickens. Add the lentils and season to taste. Transfer the flavorful mixture into a 3L (12 cup) ovenproof dish.
  • Preheat the oven to 180C. Boil the potato in a saucepan for 13-15 minutes until tender. Drain and let cool for 2-3 minutes. Return the potatoes to the pan, add milk and 40g of butter, then mash until smooth. Season to taste.
  • Evenly distribute the creamy potato mash over the savory mince mixture. Dot the top with the remaining butter for extra richness. Bake until golden brown, about 40 minutes.

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