Unadorned Wagyu Cottage Pie

Name: Unadorned Wagyu Cottage Pie
Total time: 6600 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Wagyu beef mince; 1 small onion, chopped; 1 banana shallot, chopped; 1 large carrot, diced; 500 ml beef stock (I used a Knorr Rich Beef Stockpot cube but beef fresh stock would be ideal); 1-3 tbsp beef gravy granules; 900 g potatoes; Butter; Milk (or cream)

John A @JohnA

Essex

I kept this very simple in order to give prominence to this very special beef, which imparts a particularly tender texture , if that can be said of humble mince: I obtain my Wagyu from a specialist Norfolk farmer. There is thus no garnish on top. Note that the photograph shows this dish at the end of Step 5 in order to indicate how it should look prior to the final stint in the oven: apart from browning, the finished product looks the same.

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Ingredients

110 minutes including prep

4 servings

500 gWagyu beef mince
1small onion, chopped
1banana shallot, chopped
1large carrot, diced
500 mlbeef stock (I used a Knorr Rich Beef Stockpot cube but beef fresh stock would be ideal)
1-3 tbspbeef gravy granules
900 gpotatoes
Butter
Milk (or cream)

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Steps

110 minutes including prep

1

Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
2

Place the mince, onion, shallot and carrot into an ovenproof casserole.
3

Add the stock and stir to mix well. Cover the casserole with a tight-fitting lid and place in pre-heated oven for 60 minutes. Once or twice give it a stir and check that there’s enough liquid and add a very little more stock but only if necessary.
4

Before the meat has finished cooking, boil the potatoes and mash them with a generous knob of butter and a little milk or cream. Note that you do not want runny mash: a stiff but malleable mixture is the aim.
5

Once the mince, etc. is cooked, stir in just sufficient gravy granules to thicken the mix and then carefully top with a thick layer of the mashed potato. Run a reversed fork over the top to create a ridged or latticed effect.
6

Return to the oven (lid off) for 30 or so minutes, a little longer if you want a crispy crust to form. Serve piping hot with your choice of vegetables.

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John A @JohnA

on October 15, 2021 09:16

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.