Introduction:
Cottage pie, a hearty mainstay of British cooking, has charmed palates with its creamy, potatoy topping and savory beef inside for years. This variation takes the classic mashed potato topping and turns it into a visually striking and uniquely textured dish by using artfully arranged sliced potatoes.
Overview of Recipe: This meal is made with ground lamb or beef that has been cooked with onions, vegetables, and a flavorful gravy. It is then topped with layers of oven-perfectly crisped thinly sliced potatoes. It works well for any season and is wonderful for a filling family dinner.
Ingredients:
1 pound of beef or haché agneau
One large onion, finely chopped
Two broken carottes in a dés
Two branches of the celeri, cut in half
Two broken nail gousses
A single serving of beef or vegetable stock
Two cuillères à soupe de tomate concentré
One Worcestershire sauce coffee filter
1 cuillère à thé séchée de thé
Half a cuillère à café séché de romaine
Salt and pepper to taste
Four large potatoes, cut into thin sections
Three cubes with souped olive oil
Thym mince, pour les ornements
Instructions:
Set the oven’s temperature to 190°C.
Cooking the meat: Saute the onions, carrots, and celery until they are soft in a big skillet over medium heat. Cook the ground meat and garlic together until they are browned.
Include flavors: Add the Worcestershire sauce, tomato paste, broth, thyme, and rosemary and stir. Simmer the mixture for fifteen minutes or until it thickens. Add pepper and salt for seasoning.
Toss the sliced potatoes in olive oil and season with salt and pepper to prepare.
Assembly: Evenly distribute the meat mixture in a baking dish. Place the spud slices on top, covering them with an overhang.
Cooking: Bake the dish for about 40 minutes, or until the potatoes are crisp and golden brown.
