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Cottage pie


Preparation : 45 min Resting : -
Cooking : 50 min Equipment :
Difficulty :
Rating :
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for Serves 6 :
2 kg of floury potaoes
salt, pepper
2 garlic cloves  
2 eggs
milk 
725 g of rump steack 
3 onions 
3 sprigs flat-leaved parsley
100 g of butter 
70 g of gruyère cheese
1Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside.
2Wash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan of water for 30-40 minutes (20 minutes in a pressure cooker).
3Drain the potatoes. Place half of them in the main bowl with the metal blade. Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer consistency. Set aside. Repeat these steps with the other half of the potatoes.
4Transfer to a mixing bowl.
5Add three-quarters of the butter. Season with salt and pepper. Wait for the butter to melt, then stir in.
6Preheat your oven to 210 °C (gas mark 6-7).
7Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the metal blade, together with the parsley.
8Cut the steak into large pieces and add to the onion and garlic mixture in the main bowl. Pulse 3 times, then switch to continuous mode for 1 minute.
9Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute, stirring constantly. Away from the heat, stir in the eggs and season.
10Put the meat in a gratin dish and cover with the mashed potato. Smooth the surface.
11Scatter with grated cheese and dot with butter. Bake for 20 minutes.
12Serve piping hot.

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Pattie

A substantial meal and always a favourite