Cottage Pie
A comforting Cottage Pie with a savory ground beef filling and a creamy mashed potato topping, finished with a golden-brown cheese and Panko crust.
Ingredients
- Rinderhack (ground beef)
- onion
- garlic
- carrot
- Champignons (mushrooms)
- Tomatenmark (tomato paste)
- Rinderfond (beef stock)
- Worcestershire sauce
- dark soy sauce
- thyme
- paprika powder
- salt
- pepper
- potatoes
- butter
- milk
- Panko breadcrumbs
- Gouda cheese
- thyme
Method
- 1
Begin by preparing the potatoes for the mashed potato topping. Peel and chop the potatoes, place them in a pot with water, and add salt. Bring to a boil and cook until tender.
- 2
While the potatoes are cooking, heat some oil in a large pan and brown the ground beef, breaking it up with a spoon.
- 3
Once the meat is browned, add the chopped onion, mushrooms, carrot, garlic, and tomato paste to the pan. Sauté until the vegetables soften.
- 4
Deglaze the pan with beef stock. Then, stir in the Worcestershire sauce, soy sauce, thyme, salt, pepper, and smoked paprika powder. Let the mixture simmer and reduce for 10-15 minutes.
- 5
Once the potatoes are soft, drain them. Add butter, hot milk, salt, and pepper. Mash or blend until smooth.
- 6
Assemble the pie. Spread the meat mixture evenly in the bottom of an oven-safe dish.
- 7
Carefully spread the mashed potatoes over the meat layer.
- 8
Sprinkle the grated Gouda cheese, Panko breadcrumbs, and fresh thyme over the potato layer.
- 9
Bake in a preheated oven at 200°C (400°F) for approximately 20-25 minutes, or until the top is golden brown and crispy.
- 10
Remove from the oven and let it rest for a moment before serving.
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