This variation of the cottage pie has a layer of dauphinoise potatoes and cream on top. It’s great for a crowd.
- 1 tbsp olive oil
- 2 onions
- 2 large carrots
- 2 lb / 900 g ground beef
- ½ all-purpose flour
- 1¼ cups red wine
- 1¼ cups vegetable stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1½ cups frozen peas
- 2 lb / 900 g potatoes
- 1¼ cups heavy cream
- 3 oz / 85 g cheddar cheese
- Heat the oil in a deep frying pan over high heat and add chopped onions and finely diced carrots. Cook until onion is soft and then add the ground beef. Stir frequently, making sure the meat is not lumpy. Cook until beef is brown and drain away the fat from the pan.
- Return to the heat and stir in the flour, stirring constantly. Add the wine, stock, Worcestershire sauce, tomato purée, salt and freshly ground black pepper. Bring to a boil, cover with a lid and cook for 45 mins, stirring from time to time. Add the peas and cook for another 15 mins.
- Preheat oven to 425° F / 220° C. Meanwhile peel the potatoes and cut them into ⅛ ” / 3 mm slices. Put them in a pot of boiling salted water for 5 mins to blanch them. Drain and refresh in cold water, dry with paper towels.
- Transfer the meat to a shallow ovenproof dish. Arrange half of the potatoes on top, pour half of the cream, season with salt and pepper. Arrange the rest of the potatoes, overlapping them slightly, pour the rest of the cream on top and sprinkle with grated cheese. Bake for 30 mins or until cheese is golden and bubbling.
