Cottage Pie
Cottage Pie but not as you know it! Made with beef brisket and topped with perfectly creamy mash this is a dish the whole family will love!
Ingredients
- 2k beef brisket
- 1 onion, peeled and diced
- 1 bulb garlic, 1/2d
- 1 carrot
- 1 stick celery
- 1 leek 1/2d
- Few sprigs rosemary, thyme and bay
- Salt and pepper
- 900ml beef stock
To top
- 1.5k potatoes, peeled and diced
- 100g butter
- 200ml double cream
- Salt and pepper
Method
- In a large oven proof pan, pop in the beef, season, add all the remaining ingredients and simmer for 3 to 4 hours. Remove the beef and shred while hot. Reduce the cooking liquid by half then pop the beef back in.
- Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
- Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.
Ingredients
- 2k beef brisket
- 1 onion, peeled and diced
- 1 bulb garlic, 1/2d
- 1 carrot
- 1 stick celery
- 1 leek 1/2d
- Few sprigs rosemary, thyme and bay
- Salt and pepper
- 900ml beef stock
To top
- 1.5k potatoes, peeled and diced
- 100g butter
- 200ml double cream
- Salt and pepper
Method
- In a large oven proof pan, pop in the beef, season, add all the remaining ingredients and simmer for 3 to 4 hours. Remove the beef and shred while hot. Reduce the cooking liquid by half then pop the beef back in.
- Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
- Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.
