Gwent Cottage Pie

Source : Add The Minced Beef To A Preheated Saucepan And Fry Quickly Releasing The Fat If You Use Lean Beef You Ll Have To Use Oil Add Thinly Sliced Onion And ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 29, 2021

Step:

  1. Add the minced beef to a preheated saucepan and fry quickly releasing the fat (if you use lean beef you'll have to use oil) add thinly sliced onion and lower the heat allowing onions to saute - you can use more meat if you want, but I buy 450g and steal 100g of it to make my Cornish pasties ;)

  2. When onions have become clear add the butter and melt

    Gwent Cottage Pie recipe step 2 photo
  3. Sprinkle the flour over the top of the neat and onion mixture and stir in to absorb the butter. Cook for 1 minute whilst stirring.

  4. Add the beef stock a little at a time stirring well in between to avoid any lumps.

  5. Put the meat layer into your chosen baking dish - I use a rectangular 12x8, 2 inch deep glass dish but you could choose round, smaller, deeper

    Gwent Cottage Pie recipe step 5 photo
  6. Now make the leek layer (leaving meat to cool helps keep the layers separate during cooking)

  7. Put butter into a saute pan with a lid. Add the sliced leeks and sweat with the lid on over a low heat

    Gwent Cottage Pie recipe step 7 photo
  8. When the leeks are soft, sprinkle over the flour and stir in for 1 minute

  9. Add the milk and stir in well now add the mustard powder and grated cheese

    Gwent Cottage Pie recipe step 9 photo
  10. If you don't have mustard powder you can use yellow English mustard. Add any seasoning at this point that you feel necessary - we all have different palates

  11. When leeks cooled dollop onto the meat sauce, then carefully, a forkfull at a time, cover it in mashed potato. I start from the centre so if I don't have enough mashed potato i just leave a border around the outside - it's ok, it doesn't have to be perfect

    Gwent Cottage Pie recipe step 11 photo
  12. So mashed potato - i may make fresh for this meal, but often I use leftover, so up to you but I would say that you need it to be fairly stiff.

  13. You can keep in the fridge up to 48 hours before baking, the longer the better as it firms up the layers

  14. Bake at 180ÂșC gas 4 for 35 - 40 minutes until the meat starts bubbling through and it starts to form a sticky crust

    Gwent Cottage Pie recipe step 14 photo

Ingredients

  1. meat sauce
  2. 80 grams butter
  3. 1 large onion sliced
  4. 350 grams minced beef
  5. 2 tbsp plain flour
  6. 400 ml hot beef stock - home-made, from a cube, from a jar, however you want your beef stock
  7. leeks in cheese sauce
  8. 3 medium leeks
  9. 80 grams butter
  10. 1 tbsp heaped, of plain flour
  11. 100 ml milk
  12. 1 tsp mustard powder
  13. 150 grams grated cheese
  14. Seasoning
  15. 1 kg mashed potato - I use a floury potato with lots of butter and a dash of milk

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