Rat Pack Cottage Pie
Ingredients
- 600 gGround beef 15% fat (fresh)
- 2 pcOnion (finely chopped)
- 2 pcCarrot (finely diced)
- 2 pcGarlic (minced)
- 1 tbspWheat flour
- 1 tbspTomato caviar
- 100 mlRed wine
- 800 gPotato (peeled)
- 50 gUnsalted butter
- 150 mlWhole milk
- 2 pcThyme (sprigs picked)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlBeef stock
- 1 tbspWorcestershire sauce
Method
Tender ground beef bound in a rich, reduced gravy, topped with creamy mashed potatoes that brown in the oven. The crust forms crispy peaks while the center remains steaming and savory.
- 1
In a hot pan with a drizzle of oil, brown the ground beef. The meat should be well-seared to develop the cooking juices.
- 2
Add the finely diced onions and carrots. Sauté until the onions become translucent. Add the minced garlic and thyme at the end of browning.
- 3
Sprinkle the flour over the meat and mix. Add the tomato paste and Worcestershire sauce, then deglaze with red wine. Let it reduce by half before adding the beef broth. The sauce should coat the back of a spoon.
- 4
Cook the potatoes in salted water. Pass them through a potato ricer, then mix in the butter and loosen with whole milk until a smooth and supple texture is achieved.
- 5
Spread the meat in a baking dish. Cover with the mashed potatoes and score the surface with a fork to create ridges. Bake at 200°C until the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- Don't overwork the mash to prevent it from becoming gluey.
- The secret is in the browning of the beef: the more it sears, the darker and more powerful the gravy will be.
- Give it a quick broil at the end to enhance the crispiness of the potato ridges.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven at 150°C to preserve the texture of the mash.
