Side Pannel
Cottage Pie Topped with Scalloped Potato Gratin
Cottage Pie Topped with Scalloped Potato Gratin
- Recipe Submitted by Rosemary on 11/26/2014
Category: Main Dish
Ingredients List
- 1 tablespoon oil
- 2lb/900g/ Ground beef/beef mince
- 1 large onion, chopped
- 3 sticks celery, diced
- ¼ Cup/30g all purpose/plain flour
- 2 Cups/500ml beef stock
- 1 tablespoon soy sauce
- A good handful of fresh parsley, chopped
- 8oz/250g cremini/chestnut mushrooms, sliced
- salt and pepper
- FOR THE POTATOES:
- â…” cup/150ml heavy/double cream
- 2 garlic cloves, thinly slices
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 pounds/1kg russet/ potatoes, peeled and cut into â…›-inch-thick slices
- Salt and freshly ground black pepper
- 4oz/100g cheddar cheese, grated
- ½ cup grated Parmesan
Directions
1. Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.
2. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
3. Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 minutes, or until the mince is tender.
4. Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.
5. Pour the beef mixture into a shallow casserole dish.
6. Preheat the oven to 425f/220C.
7. Arrange a layer of the blanched potato on top of the beef mixture.
8. In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper.
9. Pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
10. Bake in the preheated oven for about 30 minutes, or until golden-brown.
2. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
3. Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 minutes, or until the mince is tender.
4. Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.
5. Pour the beef mixture into a shallow casserole dish.
6. Preheat the oven to 425f/220C.
7. Arrange a layer of the blanched potato on top of the beef mixture.
8. In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper.
9. Pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
10. Bake in the preheated oven for about 30 minutes, or until golden-brown.
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