Cottage Pie

Potato & Kumara Topping

Ingredients

Mince Filling

• 1 kg beef mince (80/20 ideal)
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 tbsp soy sauce
• 2 tsp paprika
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme, finely chopped (or 1/2 tsp dried)
• 2 tbsp butter
• 1/2 cup red wine (or substitute with beef stock)
• 1 cup beef stock
• 1 tsp balsamic vinegar
• 3-5 dashes Angostura Bitters (optional)
• Salt and cracked black pepper (to taste)
• Optional: 1 small carrot, finely grated

Mash Topping

• 1 kg floury potatoes (Agria, Russet, Maris Piper)
• 500 g kumara (orange, yellow)
• 100 g butter
• 1/2 cup cream (or full-fat milk)
• 1 egg yolk
• Salt and white pepper
• 1/2 cup grated parmesan or tasty cheddar (for top)

Rocket Salad

• Fresh rocket (arugula)
• Parmesan cheese
• Olive oil
• Lemon juice
• Salt and cracked pepper

Method

Start the Mash First

1. Peel & chop potato + kumara evenly
2. Place into cold salted water
3. Boil until fork tender (15-20 minutes)

While That Boils - Cook the Mince

1. Brown mince in batches with no oil - do not overcrowd pan so moisture can escape and the mince can brown
2. Cook onion in same pan with a knob of butter until soft and golden
3. Add garlic, cook 30-60 seconds
4. Add tomato paste, cook until dark red
5. Return mince
6. Add wine, reduce slightly
7. Add stock, balsamic vinegar, sugar and bitters
8. Simmer uncovered 20-30 mins until thick
9. Taste and adjust salt as needed

Finish Mash

1. Drain well
2. Let steam dry for 1 minute
3. Add butter and mash
4. Add cream
5. Season with salt & white pepper
6. Stir in egg yolk

Preheat Oven

1. 200°C fan / 220°C conventional / 425°F

Assemble

1. Mince into casserole dish
2. Optional thin layer of dijon mustard
3. Spoon mash on top
4. Rough surface with fork
5. Sprinkle cheese

Bake

1. 25-30 mins until bubbling and golden
2. Optional: grill 2-3 minutes for extra crust

Rocket Salad (While It Bakes)

1. Toss rocket with olive oil, lemon juice, salt and cracked black pepper
2. Slice parmesan thinly, roughly break up and add to salad - you want thin chunks, not ground