Cottage pie with a twist
A modern take on the classic cottage pie
- 500 gr lean minced beef
- 1 red onion
- 1 big carrot
- 2 heaped tbsp tomato paste
- 1 beef stock cube
- 70 ml white rum
- 70 ml dry white wine
- salt – pepper – oregano
- olive oil (to cover a large pan)
- 1 big potato
Level of difficulty Average
Preparation time 10mins
Cooking time 80mins
Cost Average budget
Slice thinly the onion and the carrot. Place a large pan and heat the olive oil over medium heat. Add the onion and carrot and stir for about 3 minutes or until onion is is tender.
Add the minced beef and stir constantly until it browns. Add the tomato paste, stock cube and rum and deglaze the bottom of the pan with a wooden spoon. Season and cover the pan. Let it boil for about 20 minutes (you might need to add some water) and pour in the wine. Leave it to boil for another 10 minutes.
Meantime peel the potato and slice as thinly as possible. You will need a good sharp knife for that! Fill the small pots (or the medium sized pot) half way up and place the potatoes in layers to cover and seal the pots. 3-4 layers will be enough. Season the potatoes and add a little bit of butter on top. Bake at 180 C for about 40 minutes or until the potatoes are cooked.
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