Chunky Beef & Blue Cheese Cottage Pie

beef & cheese cottage pie recipe - dinnerin - Wellington

Do you love making classic & traditional recipes like cottage pie, but want to add something a little different? Well, we have got just the recipe for you.

Isn’t it incredibly limiting when we only work with conventional ideas of what food could or should be? Over the years our executive chef Laurence has challenged himself by making ice creams with truffles (very expensive), grilled chorizo, chillies and even bloody mary sorbet. Now, what about the humble potato?

Push those boundaries by adding a little chopped good quality liquorice (yes, you read that right) to mashed potatoes to go with chicken breast, or horseradish (beef) / wasabi (fish). Today we are changing up the classic cottage pie with blue cheese – try it, you won’t look back!

Cottage Pie with Beef & Blue Cheese Mash

Serves 6

Ingredients:

For the pie filling:

  • 1 large Onion – finely chopped
  • 2 Carrots, peeled and diced
  • 2 sticks of Celery, destringed and diced
  • Half a cup of Peas
  • 2 Garlic Cloves, finely chopped
  • 1.5kg Beef Mince
  • 2 tbsp Olive Oil
  • 2 tbsp Plain Flour
  • 1 tbsp Tomato puree
  • 900ml Beef Stock
  • ¼ cup Worcestershire Sauce
  • ½ tsp chopped Thyme leaves
  • Salt and Pepper to taste

Mashed potatoes:

  • 1.8kg Agria Potatoes, rough dice
  • 200ml Milk
  • 50g Butter
  • 150g Blue Cheese, grated
  • Salt and Pepper to taste
  • 100g Grated Cheddar to form a melted cheese crust

METHOD

  1. Heat 1 tbsp olive oil in a large saucepan and fry the mince until browned. Once browned, remove the mince from the pan and wipe clean with a kitchen paper towel. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 12 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coat the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well.
  2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk, butter, and the blue cheese, then season with the salt and pepper.
  3. Spoon meat into a large ovenproof dish then spoon on the mash to cover. Sprinkle on the grated cheddar cheese. If eating straight away, heat oven to 220C/200C and cook for 25-30 mins, or until the topping is golden.
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