Homemade Cottage Pie

Name: Homemade Cottage Pie
Total time: 90 min
Ingredients: 3 tbsp Olive oil; 2 lb Ground beef; 1 Onion, peeled diced; 2 Rinsed; 2 Carrot, peeled diced; 1 cup Celeriac, peeled diced; 1 cup Turnip, peeled diced; 4 Garlic, finely minced; 1 cup Red wine; ¼ cups Tomato paste; ¼ cups Flour; 2 ½ cups Beef stock; 1 tbsp Worcestershire sauce; 1–2 tbsp Dijon mustard; 2 tsp Thyme, chopped; Salt; Cracked pepper; 5 lb Potato, peeled quartered; ½–¾ cups Buttermilk; 1 stick + ¼ cups Butter, melted; 1 ½ cups Cheese, shredded; 2 Egg; White pepper, ground

By Chef Billy Parisi · 90 min

Ingredients

Olive oil3 tbsp
Ground beef2 lb
Onion · peeled diced1
Rinsed2
Carrot · peeled diced2
Celeriac · peeled diced1 cup
Turnip · peeled diced1 cup
Garlic · finely minced4
Red wine1 cup
Tomato paste¼ cups
Flour¼ cups
Beef stock2 ½ cups
Worcestershire sauce1 tbsp
Dijon mustard1–2 tbsp
Thyme · chopped2 tsp
Salt
Cracked pepper
Potato · peeled quartered5 lb
Buttermilk½–¾ cups
Butter · melted1 stick + ¼ cups
Cheese · shredded1 ½ cups
Egg2
White pepper · ground

Instructions

Heat the oil in a large rondeau over medium-high heat. Brown the ground beef on all sides, stirring often, until cooked through, about 6 to 7 minutes. Set the beef aside on a plate.
In the same pot, with the rendered fat, caramelize the onion and leeks over low to medium heat for up to 45 minutes, until very well browned, sweet and tender.
Add the carrots, celeriac and turnip and sauté over medium heat for 5 to 6 minutes, until very lightly browned.
Stir in the garlic until fragrant, about 30 to 45 seconds.
Return the beef to the pot and stir to combine.
Deglaze with the red wine and cook until almost all of it has evaporated, about 3 to 4 minutes.
Stir in the tomato paste until everything is coated, then sprinkle in the flour and stir to combine.
Pour in the beef stock and cook for 1 to 2 minutes, until thick.
Season with Worcestershire sauce, 1 to 2 tablespoons Dijon mustard, thyme, salt and pepper, tasting and adjusting as you go. Use the full 2 tablespoons of Dijon if you like it.
Transfer the filling to a deep 13x9 pan and set aside.
Boil the potatoes in salted water for 12 to 13 minutes, until tender. Drain, then mash until smooth by hand or through a food mill.
Fold the buttermilk, melted butter, 1 cup of cheese, egg yolks, salt and ground white pepper into the potatoes. Transfer to a piping bag with a large star or round tip if you like.
Spread or pipe the potato over the beef filling in your chosen pattern, smoothing the top if not piping.
Top with 1/4 cup melted butter and 1/2 cup cheese. Bake at 350°F for 25 to 30 minutes, until lightly browned on top.

Summarized from Chef Billy Parisi's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Garlic Onion Egg Cheese Carrot Potato Tomato paste Ground beef

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