Cottage pie is undeniably a comforting and hearty dish that many of us enjoy.
However, there are times when the thought of peeling, boiling, and mashing potatoes can be quite off-putting. Thankfully, there’s a alternative that captures the essence of the classic cottage pie while significantly reducing the amount of effort required in the kitchen.
Introducing the crispy potato topped meat pie, a mouth-watering variation that will surely tickle your taste buds. This recipe provides all the satisfying flavours and cosy goodness you would expect from a traditional cottage pie, but with a streamlined preparation process.
By replacing the potato peeling, boiling, and mashing steps with a crispy potato topping, this version saves you valuable time and effort without compromising on taste.
The result is a scrumptious meat pie with a golden, crunchy exterior that perfectly complements the rich and savoury filling.
Embracing this recipe allows you to savour the flavoursome combination of tender meat, aromatic vegetables, and savoury seasonings, all enveloped in a delightful crust. The crispy potato topping provides a delectable contrast of textures, adding an enticing crunch to every bite.
Not only does this alternative offer a simpler and more accessible approach, but it also allows you to enjoy a delectable meal that is both satisfying and comforting. So, the next time you’re craving the familiar taste of a cottage pie but wish to skip the tedious potato preparation, give this crispy potato topped meat pie a try. You’ll discover a convenient and delicious way to indulge in the delightful flavours of a classic cottage pie with a fraction of the effort.
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Ingredients
- 5 tbsp garlic olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stick celery chopped
- ½ turnip chopped (you could use 2 parsnips chopped)
- 2 cloves of garlic chopped
- 1 tsp dried thyme
- 160g pancetta cubes
- 500g minced beef
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 200ml red wine
- 400ml beef stock
- 1 cup of frozen peas
- 1 tbsp Worcestershire Sauce
- 1kg potatoes sliced
Directions
- Heat 2 tablespoons of garlic oil in a pan, then add the onion, carrots, celery, turnip, garlic, and thyme and cook for 15-20 minutes. Stir now and again so it doesn’t catch.
- When everything has softened nicely, add in the pancetta and cook until crispy.
- Add the minced beef, breaking it up as you go, and cook until browned.
- Next, mix in the flour, tomato purée and wine, then increase the heat and cook for a few minutes. Stir in the stock, peas, and Worcestershire sauce.
- Get your oven ready by preheating to 220C (200C Fan).
- Meanwhile, bring the mixture to a simmer and cook, uncovered, for 30 minutes. By the end of this time the gravy should be lovely and thick.
- Spoon the meat mixture into an ovenproof dish and then you can get on with preparing the topping.
- For the topping, simply slice the potatoes and then lay the slices on top of the meat mixture, overlapping them slightly.
- Brush the remaining garlic oil over the potatoes and season generously.
- Pop the dish into the preheated oven and bake for 30-45 minutes, until the potatoes are a lovely golden colour and crisp on top.
