- 800 g Irish beef chuck
- 4 banana shallots
- 2 medium carrots
- 3 celery stalks
- 1/3 leek (light part only)
- 5 mushrooms
- 5 garlic cloves
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 dried bay leaves
- 40 g beef tallow
- 3 tbsp tomato paste
- 200 ml red wine
- 400 ml beef stock
- 100 ml frozen green peas
- About 15 dashes of Worcestershire sauce
- 1.5 tbsp veal stock concentrate
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 tsp chicken bouillon powder
- Salt
- Black pepper
- Sherry vinegar
- 3 baking potatoes
- 75 ml milk
- 75 ml cream
- 50 g butter
- 100 ml grated Irish cheddar
- 50 ml grated Parmesan
- 1 egg yolk
Cottage Pie
Ingredienser
- 800 g Irish beef chuck
- 4 banana shallots
- 2 medium carrots
- 3 celery stalks
- 1/3 leek (light part only)
- 5 mushrooms
- 5 garlic cloves
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 dried bay leaves
- 40 g beef tallow
- 3 tbsp tomato paste
- 200 ml red wine
- 400 ml beef stock
- 100 ml frozen green peas
- About 15 dashes of Worcestershire sauce
- 1.5 tbsp veal stock concentrate
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 tsp chicken bouillon powder
- Salt
- Black pepper
- Sherry vinegar
- 3 baking potatoes
- 75 ml milk
- 75 ml cream
- 50 g butter
- 100 ml grated Irish cheddar
- 50 ml grated Parmesan
- 1 egg yolk
Fremgangsmåde:
Start by coarsely grinding the beef chuck, then fry in a hot pan with oil until nicely browned. Season with salt and pepper, transfer to an oven dish and set aside.
Deglaze the pan with a bit of water and pour the liquid over the meat to retain all the flavor.
Finely chop all vegetables and fry in beef tallow until softened. Add the herbs and cook for a bit longer. Then add the meat and let it all cook together before stirring in the tomato paste. Fry for a few minutes and then add the wine, followed by the beef stock. Let simmer uncovered for about 1–1.5 hours.
Peel, cut, and boil the potatoes in salted water.
Season the ragu with soy sauces, Worcestershire, vinegar, chicken bouillon, veal stock concentrate, salt, and pepper. Stir in the peas and pour the ragu into an ovenproof dish.
Drain the potatoes, place on paper with a lid and let them steam off for about 5 minutes.
Heat the milk and cream, then add the warm liquid and butter to the potatoes. Whisk until smooth and fluffy. Season with the cheeses, salt, pepper, and fold in the egg yolk. Spread the mash over the ragu and use a fork to create a ridged pattern.
Bake in a convection oven at 220°C until golden on top. Depending on the oven, you may need to rotate the dish halfway through.
Fremgangsmåde:
Start by coarsely grinding the beef chuck, then fry in a hot pan with oil until nicely browned. Season with salt and pepper, transfer to an oven dish and set aside.
Deglaze the pan with a bit of water and pour the liquid over the meat to retain all the flavor.
Finely chop all vegetables and fry in beef tallow until softened. Add the herbs and cook for a bit longer. Then add the meat and let it all cook together before stirring in the tomato paste. Fry for a few minutes and then add the wine, followed by the beef stock. Let simmer uncovered for about 1–1.5 hours.
Peel, cut, and boil the potatoes in salted water.
Season the ragu with soy sauces, Worcestershire, vinegar, chicken bouillon, veal stock concentrate, salt, and pepper. Stir in the peas and pour the ragu into an ovenproof dish.
Drain the potatoes, place on paper with a lid and let them steam off for about 5 minutes.
Heat the milk and cream, then add the warm liquid and butter to the potatoes. Whisk until smooth and fluffy. Season with the cheeses, salt, pepper, and fold in the egg yolk. Spread the mash over the ragu and use a fork to create a ridged pattern.
Bake in a convection oven at 220°C until golden on top. Depending on the oven, you may need to rotate the dish halfway through.
