We're kicking off the first Cooking Club Challenge of 2008 with Cottage Pie recipe courtesy of Chef Anthony Sedlak of the The Main. It’s the perfect comfort dish for those cold winter nights. I’ve never tried a recipe by Chef Anthony but having visited him on the set of The Main, I know he has serious cooking chops. The Irish Peas and Cabbage side dish included in the recipe is optional. I’ll leave it up to you to make it.
Here's how the Foodtv.ca Cooking Club works:
- Make the chosen recipe: Anthony Sedlak's Cottage Pie
- Feel free to follow it to a "T" or add your own creative flair.
- Email me (blogATfoodtvDOTca or using the contact form)
a picture (in .jpg format) and a short descriptive paragraph (100-150
words) before January 31, 2008 for your chance to win prizes. (See original post for details).
- If you're a flickr member, you can also submit your picture and description to our Flickr group.
Cottage Pie
Yield: 4
INGREDIENTS:
Filling
- 4 tbsp vegetable oil
- 500 gram ground beef
- 2 tbsp butter
- 3/4 cup diced onion, about 1/2 medium
- 1 cup diced celery, about 1 stalk
- 2 cups diced carrot, about 2 medium
- 2 cloves garlic, minced
- 1 heaping tbsp tomato paste
- 2 tbsp flour
- 1 cup red wine
- 2 1/2 cups beef stock
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- Salt and pepper to taste
Potatoes
- 7 medium cooking potatoes, peeled and quartered
- 3 cloves garlic, smashed
- 1/3 cup butter, cut into cubes
- 1/4 cup 35% whipping cream
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
For Assembly
- 1 9-inch square casserole dish
- Extra grated parmesan cheese
- 2 tbsp butter
- 1/4 cup bread crumbs (optional)
- Salt and pepper
DIRECTIONS:
Filling
- Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
- Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
- Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
- In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
- Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
- Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
- Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
- Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.
Potatoes
- Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.
- Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
- Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
- Mash roughly with fork or potato masher.
For Assembly
- Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
- Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper and, if using, sprinkle over bread crumbs
- Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.
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