KnowYourOnions » mince

Cottage Pie

the chefs — Mon, 09 Nov 2009 10:00:00 +0000

Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir-fry them until soft (about 4min). Add the meat and garlic, stir for a further 4min until brown. Pour in the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string (bouquet garni), the stock and bring it to a boil. Reduce the heat and simmer until the thickened. Season well with salt and pepper.

Boil the potatoes, skin on, until you can easily stick a knife through them. Strain, peel and mash with butter. Stir in the egg yolks and season with salt and pepper.

Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.

Shepherd’s Pie

the chefs — Fri, 01 May 2009 18:00:00 +0000

Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir fry them until soft, for about 4min. Add the meat and garlic, stir for 4 more min until brown. Pour the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string, the stock and bring it to a boil. Reduce heat and simmer until the thickened. Season well with salt and pepper.;Boil the potatoes, skin on, until you can easily stick a knife through it. Strain, peel and mash it with butter. Stir in the egg yolks and season with salt and pepper.;Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.