Homemade Cottage Pie

Von Chef Billy Parisi · 90 Min.

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Zubereitung

1. 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.
2. 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.
3. Add the carrots, celeriac and turnip and sauté over medium heat for 5 to 6 minutes, until very lightly browned.
4. Stir in the garlic until fragrant, about 30 to 45 seconds.
5. Return the beef to the pot and stir to combine.
6. Deglaze with the red wine and cook until almost all of it has evaporated, about 3 to 4 minutes.
7. Stir in the tomato paste until everything is coated, then sprinkle in the flour and stir to combine.
8. Pour in the beef stock and cook for 1 to 2 minutes, until thick.
9. 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.
10. Transfer the filling to a deep 13x9 pan and set aside.
11. 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.
12. 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.
13. Spread or pipe the potato over the beef filling in your chosen pattern, smoothing the top if not piping.
14. 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.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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