
Cottage pie
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6 ratings




6 people
1.5 kg potatoes
550 g rump steak
2 onions
1 garlic clove
2 stalks parsley
1 egg
70 g butter
50 g of gruyère
1 tbsp oil
1 tbsp milk
Associated products
RECIPE STEPS
1
Grate the cheese in the midi bowl with the 2mm grater disc. Set aside.
- 50 g of gruyère
2
Wash and peel the potatoes.
Replace the grater disc with the 2mm slicing disc.
Slice half the potatoes.
- 1.5 kg potatoes
3
Empty the bowl and then slice the other half of the potatoes.
Cook in a pan of water for 30 to 40 minutes (20 minutes in a pressure cooker).
- 1.5 kg potatoes
4
Drain the potatoes.
Place half of them in the food processing bowl with the metal blade.
5
Add a little milk and pulse 4-5 times.
If you prefer a softer consistency of mashed potato, add a little more milk. Set aside.
Repeat these steps with the other half of the potatoes. Set aside in a bowl.
- 1 tbsp milk
6
Add ¾ of the butter. Season with salt and pepper.
Wait for the butter to melt, then stir in.
- 70 g butter
7
Preheat the oven to 210 °C (gas mark 6-7).
8
Peel and quarter the onions. Peel the garlic.
Chop the garlic the food processing bowl with the metal blade, together with the parsley and the onions.
- 2 onions
- 1 garlic clove
- 2 stalks parsley
9
Cut the steak into large pieces. Add to the onion and garlic mixture in the bowl.
Pulse 3 times, then switch on to mix for 1 minute.
- 550 g rump steak
10
Heat 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. Mix well.
- 1 egg
- 70 g butter
- 1 tbsp oil
11
Put the meat in an ovenproof dish.
Cover with the mashed potato. Smooth the surface.
12
Scatter over the grated cheese and dot with butter.
Bake for 20 minutes.
13
Serve piping hot.