A hearty meal for all the family, by Gary Rhodes. You can prepare it up to a month in advance
(Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornflour and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2? hrs or until the beef is tender.
Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 28cm x 23cm x 5cm. Re-boil the sauce and check for seasoning. Thicken with the loosened cornflour, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day.)
On the day, reheat the pie. Heat oven to 180C/fan 160C/gas 4. If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 200C/fan 180C/gas 6 for the fi nal 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 1? hrs; remove foil and bake uncovered for 1? hrs more, then increase heat as above for the last 10 mins.
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Serving Size: 1 Serving (465g) | ||
Recipe Makes: 6 | ||
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Calories: 772 | ||
Calories from Fat: 555 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 38mg | 12 % | |
Sodium 19.6mg | 1 % | |
Potassium 483.9mg | 13 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 13.3g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 772
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