Scottish Style Cottage Pie With Guinness
From DonSpain 5 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 450g/1lb ground Lamb or beef shopping list
- 45g/1½oz Pancetta (or unsmoked streaky bacon) - finely chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 1 Onion - finely chopped shopping list
- 1 carrot - finely diced shopping list
- 1 small Leek - finely sliced shopping list
- 2 Plum Tomatoes - chopped shopping list
- 2tbsp Tomato Puree shopping list
- 1tbsp Plain Flower shopping list
- 1 Bay Leaf shopping list
- 4 sprigs fresh Thyme shopping list
- 300ml/10fl oz Guinness shopping list
- Splashes Worcestershire Sauce - to taste shopping list
- 300ml/10fl oz Lamb or beef stock shopping list
- Salt and freshly ground black pepper shopping list
- MASH shopping list
- 1.15kg/2½lbs Potatoes - peeled and sliced shopping list
- 60ml/ 2fl oz Milk or as required shopping list
- 60g/2oz butter shopping list
- 1 Egg Yolk shopping list
- 1tsp or more to taste Smoked Paprika shopping list
- Topping: Masses (120g to 180g/4 to 6oz) cheeses - ½ Cheddar/½ Parmesan mix – grated shopping list
How to make it
- Preheat the oven to 200C/400F/Gas 6;
- Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp;
- Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened;
- Add the flour and, stirring continuously, mix in well;
- Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes or so to brown, ensuring no lumps;
- Add the puree and, stirring continuously, mix in well;
- Add the Guinness, bay leaf, thyme, chopped tomatoes, Worcestershire sauce and stir
- Increase heat to high, bring the mixture to the boil, and continue cooking until the liquid has reduced by half.
- Add the stock and freshly ground black pepper;
- Bring to boil again and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit;
- Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite;
- Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper;
- Spoon the meat mixture into an ovenproof dish;
- Top with the mash;
- Sprinkle the grated cheese over the top of the mash, sprinkle over with the paprika, and bake until the surface is bubbling and golden-brown.
People Who Like This Dish 6
- chenier Nowhere, Us
- refugeesrecipelisting Global, CA
- clbacon Birmingham, AL
- MotherAnn Charlestown Twp., Ohio
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments