Cottage Pie - my own recipe to be tried

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and peel the potatoes. Cut the potatoes into 1-inch pieces and boil them in salted water for about 20-25 minutes or until tender.

Step 2

Heat half of the oil in a large frying pan or cast iron casserole dish.

Step 3

Brown the meat for approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.

Step 4

Peel the chorizo. Dice finely the chorizo, carrots, celery, onion and garlic.

Step 5

Using the same pan, add the remaining oil, then fry the onion, garlic, chorizo, carrots, celery, herbes de Provence, thyme, rosemary, paprika, bay leaves, flour and tomato paste over a medium heat for 5-10 minutes or until the excess moisture has evaporated. Add the cooked meat back to the pan.

Step 6

Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.

Step 7

Pour in stock and bring it to a slow simmer and cook for 5 min.

Step 8

Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas and cooked meat.

Step 9

Pre Heat overn at 180C

Step 10

Continue to cook for 15-20 minutes. If the meat sauce doesnt seem thick enough, continue cooking for another 5-10 minutes.

Step 11

Mash potatoes with butter, warm milk, parsley, nutmeg, cheese, egg, salt and pepper to taste.

Step 12

In a baking dish, place the meat and vegetable mixture on the bottom and spread the mashed potatoes on the top. Brush the top with the egg yolk and bake for 20 minutes.