• SERVES
    x / main
  • PREP
    xx min
  • COOK
    xx min

INGREDIENTS

1KG BEEF MINCE

2 MED CARROTS (PEELED AND DICED)

2 STICKS OF CELERY (PEELED AND DICED)

1 LARGE HANDFUL OF FROZEN PEAS

2 X POUCHES THE SAUCE BY MANU RED WINE SAUCE 1.2KG WAXY POTATOES (DESIREE, DUTCH CREAM ETC.…)

100GR BUTTER

100GR MELTED BUTTER

150ML MILK 2 EGG YOLKS

100GR BREADCRUMBS

1 TBSP CHOPPED FRESH THYME SALT PEPPER OLIVE OIL

METHOD

  1. First cut your potatoes into chunks, place them in the pot, covered with cold water, add a good pinch of rock salt and place on high heat until it boil then reduce to medium heat until the potatoes are well cook.
  2. Place the milk and 100gr of butter in a saucepan and place on medium heat until it simmers, set aside.
  3. In the meantime place a large frying pan on a medium heat, drizzle some olive oil, throw in the diced carrots and celery and cook for a couple of minutes, then out into a bowl.
  4. In the same pan drizzle a generous amount of olive oil and fry half of the beef mince for 3 or 4 minute or until all the juices are all evaporated, empty the pan in the vegetables and repeat the process with the rest of the mince.
  5. Now put everything back into the frying pan, add the peas and pour in 2 pouches of the red wine sauce by Manu, give it a good stir and set aside.
  6. Back to the mash, pour the potatoes through a colander and then pass them through a ricer or even use a potato masher, pour in the hot milk & butter mix and combine, then combine the egg yolk, finally adjust the seasoning with salt and pepper.
  7. To put the pie together, place the mince at the bottom of your oven dish, place dollops of the mash all over the mince, flatten the mash evenly with the help of a pallet knife, with fork trace lines on the mash, drizzle the melted butter over, sprinkle with thyme and breadcrumbs, place in the oven at 200 *C for 20mins 8. Rest the cottage pie for 5 minutes of so and “bon appetit”