What’s for dinner tonight? My famous Lean Beef Cottage Pie! Served with a Tilsit crisp, red cabbage purée and a green salad. A modern twist on a traditional recipe.
My cottage pie is one of my go to dishes, when I’m not sure what to cook or I need a fail proof crowd pleaser. And after my recent disaster with a not so successful dessert attempt, I need a dinner dish that’ll boost up my confidence a bit.
Any good friend or family member will tell you about my cottage pie! Not bragging or anything(maybe a little), but I have friends from all corners of the world who will tell you my cottage pie is pretty damn good! 🙂
So what do you need?
-Lean beef mince or any mince you can afford. – red wine( optional)
– Veggies- Potatoes. – tomatoes – mushroom. – spring onions. – carrots – onions – garlic( 3 cloves)
– Salad. – red cabbage. – knob of margarine. – German tilsit cheese – parsley
– Spices- my ‘Mauritian super masala’- spicy! You can make your own combination depending on how much spice you can take. Combine nutmeg, cinnamon, paprika, cayenne, chili flakes, black pepper, salt, cardamom, garam,coriander powder.
1. Mash- boil potatoes in salted water. Dice potatoes small to cook quicker. When cooked, drain water. On to large bowl/ original pot, put in the cooked potatoes, margarine and chopped parsely, pepper- mix and mash until smooth.
2. The mince- on to hot oiled pot add chopped onions until soft, then garlic, mushrooms, spring onions, carrots, then mince and tomatoes. Combine well, add stock, salt and cook. In 5 min add 1/4 cup of Red wine. Cook for 10 more min, then remove from stove.
3. Red cabbage purée- using cabbage left over from my lunch salad, which was sautéed in margarine with salt, pepper and red grape juice. Just Purée!
4. Tilsit cheese crisp- you can use any cheese you like. In my fridge I have the German tilsit cheese so I’ll use that. Grate the cheese then season with pepper and put on baking paper as small piles, over an oiled roasting pan, onto the oven at 230 deg for 5 min. Then remove and cool.
Instead of a traditional cottage pie with cheese on top, I’m modernizing it a little by putting grated cheese at the bottom of the stack, having a cheese crisp for the crunchy texture and making a play on the traditional cheesy topping.
The Assemble: into individual pots/casserole dishes- stack grated cheese, the mince mixture and top with the parsley mash. Put into oven for 5 min, then remove and serve with a crisp, salad and the cabbage purée.
I love all things spice! There’s a story behind every masala I have in my kitchen.
The ‘Mauritian Masala’ story: we recently had a family holiday in Mauritius for my mother-in-laws 64th birthday and obviously I had to walk through their food and spice markets. I met this old man in one of the markets who sold different Indian spices, but in his collection he also had a masala from Singapore. I thought this was very odd since Mauritian cuisine is mostly Indian based. Anyway, long story short, he captured my attention. We got talking about spices and food, and I asked him to make me a combination of spices he cooks with at his home. He did and oh boy, is it spicy!