French Beef and Herb Potato Pie
From bigkiwi 15 years ago
- 60 minutes to make
- Serves 6
Pies have always fascinated me and receipes for them are as many and varied as there are cooks. The UK has produced a number of variations, Cottage Pie using beef, Shepherds Pie using lamb or mutton and Cheshire Pie using Pork and apples. Read more Traditionally pies were filled with leftover meat and the practice of using fresh meat is only a product of our more affluent society. A technique that is not in common use today is to place a layer of the potato mash in the bottom of the pie dish as well as having a potato topping. This infuses with and thickens the gravy during cooking with an additional benefit that it insulates the meat from the direct heat of the oven through the base of the pie dish and therefore keeps the meat moister and more tender. As a Kiwi living in the UK I call this dish ‘French Beef & Herb Potato Pie’ or ‘Hachis Parmentier aux Herbes’ to avoid discussions about the merits of all the local creations. See less
Ingredients
- FOR THE FILLING shopping list
- 1 large onion shopping list
- 375 grams / 12 oz tomatoes shopping list
- 4 garlic cloves shopping list
- 75 ml / 2 ½ fl oz olive oil shopping list
- 1 kg / 2 lb minced beef shopping list
- ½ tsp dried sage shopping list
- salt and pepper shopping list
- 250 ml / 8 fl oz beef stock shopping list
- 125 ml / 4 fl oz dry white wine shopping list
- FOR THE TOPPING shopping list
- 1 kg / 2 lb potatoes shopping list
- 1 bunch fresh basil shopping list
- 1 bunch parsley shopping list
- 250 ml / 8 fl oz milk (scalded) shopping list
How to make it
- Dice the onions and sauté in the oil until soft but not brown. Meanwhile skin and de-seed the tomatoes add to the onions along with 2 off the crushed garlic cloves, minced beef, sage, salt and pepper. Lower the heat and cook for 10 – 12 minutes.
- Stir in the stock and white wine and continue to simmer over a very low heat for 25 to 30 minutes until the liquid is reduced to the point where the meat mixture is still very moist.
- Strip the basil and parsley leafs and add these along with the remaining two garlic cloves. Process these in a blender to a puree if necessary add 2 or 3 spoonfuls of the milk.
- Boil and mash the potatoes, add the hot milk, and then the herb puree, and finally adjust the seasoning.
- Brush the baking dish with a little oil, spread 1/3 of the potato mix on the base of the baking dish, add the meat mixture, and then cover with the remaining potato mixture keeping the potato thicker at the edges to prevent the gravy ‘bubbling’ through. Make a pattern on the top of the potato, and brush with some milk to assist the browning. I often gain inspiration from the shape of the sand dunes viewed from my current office door but one must remember this is only cottage pie!
- Bake for 30 to 40 minutes at 190 C / 375 F or gas mark 5.
People Who Like This Dish 4
- donman Hammond, LA
- victoriaregina USA, VA
- quaziefly ALL POINTS
- swanmitch Andover, MN
- crazeecndn Edmonton, CA
- binky67 Ellicott City, MD
- bigkiwi Wrexham, GB
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The Rating
Reviewed by 4 people-
Can't wait to try :)
donman
in Hammond loved it
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That really sounds so filling and satisfying.
5 from me.
Victoria
victoriaregina
in USA loved it
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