Another delicious classic that is well worth the wait.
Slowing down and going back to basics is what ISO and spoiling Mum is all about, right?
|Cuisine Type||Australian Country Cooking|
For 4 Person(s)
|600 grams Chuck Steak Diced|
|1 medium Onion sliced|
|1 cup Red Wine|
|1 Cup Beef Stock|
|700 grams Potato peeled and cut into chunks|
|0.25 cup milk|
|0.5 cup Parmesan Cheese grated|
|2 cups green veg steamed to serve|
Cottage Pie with Parmesan Mash Directions
- Preheat the oven to 170°C. Place a large casserole over a moderately high heat. Lightly dust the beef in the flour and cook in a small amount of olive oil for 6 minutes or until nicely coloured. Take the meat out of the pan. You may have to do this in 2 batches.
- Add the onion to the pan and cook for 1 minute or until lightly coloured. Add the meat back in, along with the wine and stock. Bring up to the boil, cover and bake for 2 hours or until the meat is very tender. Season with salt and pepper.
- Meanwhile, boil the potatoes until tender. Mash until smooth, adding the milk and most of the cheese, reserving a little for later. Season with salt and pepper.
- Turn the oven up to 180°c, and place the meat into a baking dish. Spoon the mash on top and sprinkle with the remaining cheese. Bake for 25 minutes or until piping hot and nicely coloured. Serve with broccoli and green beans.
- If you prefer ‘pulled’ meat, try roughly shredding the cooked beef with 2 forks.
- Both the meat mixture and the mashed potato can be pre-prepared and refrigerated.
- For a herby variation, try folding some chopped parsley or chives through the mash.
- You can substitute the Parmesan cheese with grated Cheddar cheese.
- For a bigger veggie hit, try adding some diced carrots or celery along with the sliced onion.