Imagine, two posts in one day. :-)
Here is the recipe I promised in my last post. It is from one of D's new fav chefs, Anthony Sedlak from the show "The Main". Highly recommend it, a great show. with great food. So, here it is. I'll list the changes D made to his version first and then the recipe. Hope you try it... and enjoy it.
We're now off to the store to get the fixin's for home made pizza... in our new oven. :-)
XOXO
Changes D made for this version:
Substituted ground turkey for the beef (can used ground soy)
Used white wine instead or red
Didn't peel the potatoes
And used 2% evaporated milk instead of the 35% whipping cream
Cottage Pie
by Anthony Sedlak on “The Main”
Yield: 4
INGREDIENTS:
Filling
• 4 tbsp vegetable oil
• 500 gram ground beef
• 2 tbsp butter
• 3/4 cup diced onion, about 1/2 medium
• 1 cup diced celery, about 1 stalk
• 2 cups diced carrot, about 2 medium
• 2 cloves garlic, minced
• 1 heaping tbsp tomato paste
• 2 tbsp flour
• 1 cup red wine
• 2 1/2 cups beef stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• Salt and pepper to taste
Potatoes
• 7 medium cooking potatoes, peeled and quartered
• 3 cloves garlic, smashed
• 1/3 cup butter, cut into cubes
• 1/4 cup 35% whipping cream
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
For Assembly
• 1 9-inch square casserole dish
• Extra grated parmesan cheese
• 2 tbsp butter
• 1/4 cup bread crumbs (optional)
• Salt and pepper
DIRECTIONS:
Filling
1.Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
2.Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
3.Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
4.In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
5.Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
6.Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
7.Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
8.Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.
Potatoes
1.Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.
2.Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
3.Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
4.Mash roughly with fork or potato masher.
For Assembly
1.Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
2.Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper and, if using, sprinkle over bread crumbs
3.Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.