COTTAGE PIE WITH A PARSNIP & POTATO DAUPHINOISE TOP

A delicious and comforting twist on the classic cottage pie. Layers of creamy and silky sliced potatoes and parsnip layer this rich beef stew. I somehow find this method less dense and dry, serve with a green salad or steamed greens.

Serves 5-6

INGREDIENTS

Beef Filling
2 tablespoons olive oil
15 grams salted butter 
1 brown onion, finely diced
1 medium carrot, peeled and finely diced
2 celery sticks, finely diced
4 cloves garlic, thinly sliced
2 dried bay leaves
1 teaspoon dried oregano 
1 teaspoon finely chopped fresh rosemary leaves
400 grams beef mince
1 tablespoon tomato paste
6 button mushrooms, sliced
1 x 400 grams tin of diced tomatoes 
150ml red wine, pinot noir or merlot 
1 tablespoon brown sugar
½ teaspoon cracked pepper
Table salt

Dauphinoise Top
3 large or 5 small agria potatoes
1 large parsnip
400ml cream
⅓ cup finely grated parmesan cheese
1 teaspoon cracked pepper
½ teaspoon table salt
⅓ cup grated edam cheese

METHOD

Heat the oven to 190°C regular bake. 

Heat the oil and butter in a pan over a low heat. Add the onion, carrot, celery, garlic and herbs and fry for 10 minutes, stirring occasionally, until softened. 

Add the beef mince and break apart with the end of a wooden spoon. Increase the heat to medium and fry the mince for 8 minutes, then add the tomato paste and fry for a further 2 minutes before stirring through the mushrooms.

Once the mushrooms have softened, add the tomatoes, red wine, brown sugar and cracked pepper. Bring to a simmer then reduce to low and cook for 20 minutes or until most of the liquid has evaporated, stir often. Taste the beef and salt accordingly. 

While the beef is simmering, peel the potatoes and parsnip. Thinly slice the vegetables using either a mandolin or a large sharp knife. 

In a large bowl, beat the cream for a few minutes until it reaches a thick pouring consistency. Add the parmesan, salt and pepper and stir through. Add the sliced potatoes and parsnip and fold into the cream. 

Transfer the beef mixture to a pie dish and spread out evenly with the back of a spoon. The mixture should be flat and compressed. 

Spoon the potatoes and parsnip mixture over the beef and top with grated cheese. 

Bake for 35-40 minutes or until golden and bubbling. 

Allow to sit for 5 minutes before serving.