Name: My Favourite Cottage Pie
Yield: Serves 4
Ingredients: 150 ml (¼ pint) red wine; 2 egg yolks; 300 g (11 oz) parsnips, peeled and cut into chunks; 450 g (1 lb) floury potatoes, peeled and cut into chunks; Salt and freshly ground black pepper; 450 g (1 lb) finely minced lean beef; 750 ml (1¼ pints) hot beef stock; 4 tablespoons vegetable oil; 1 swede, finely chopped; 1 large parsnip, finely chopped; 1 onion, finely chopped; 1 large carrot, finely chopped; 1 garlic clove, crushed; 50 g (2 oz) unsalted butter; 50 g (2 oz) plain flour; Zest of 1 orange, finely grated; 1 bay leaf; Leaves from 1 sprig of thyme, chopped; 150 g (5 oz) streaky bacon, chopped; Leaves from 1 sprig of rosemary, chopped; 100 ml (3½ fl oz) double cream; ½ tablespoon Dijon mustard; 2 tablespoons tomato purée; 4 tablespoons grated Cheddar cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

4 tablespoons vegetable oil
450 g (1 lb) finely minced lean beef</

Method

Heat the vegetable oil in a large pan until smoking, season the beef with salt and pepper, then add it to the pan and fry for 3-4 minutes, until browned (this is best done in 2 batches, so as not to overcrowd the pan). When each batch is sealed, transfer to a colander to drain off the excess fat.

Melt the butter in the pan, add the garlic, vegetables, bacon and herbs and cook for 3-4 mi