Gastronomixs

Cottage pie with beef rump cap

Shepherd's pie is a classic English dish made from meat and potato leftovers. Shepherd's pie is traditionally prepared with lamb's meat, but the version that uses beef is known as cottage pie. The rump cap is a fine cut for processing into a somewhat coarser mince to give the dish a firmer texture.

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Cottage pie with beef rump cap

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Ingredients

1

kg

rump cap, minced

4

cloves

garlic

2

 

carrots, finely diced (brunoise)

1

 

large onion, finely chopped

2

stalks

celery, finely diced (brunoise)

50

ml

olive oil

100

g

tomato purée

50

g

flour

200

ml

chicken stock

100

ml

red wine

1

sprig

rosemary

4

sprigs of

fresh thyme

 

 

salt and pepper

Optional:

 

peas

1

kg

potatoes

200

ml

milk

250

g

butter

 

 

salt and pepper

Preparation method

  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25-30 minutes until tender.
  • Remove the potato skins.
  • Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon.
  • You now have pommes a la neige, or riced potatoes.
  • Add the heated milk to the potatoes in a pan or mixing bowl and mix well.
  • Mix with the butter and season to taste.
  • Preheat the oven to 200°C.
  • Heat the olive oil in a large pan.
  • Add the minced rump cap and briefly cook.
  • Add the garlic, onion, carrots, and celery and continue to fry briefly.
  • Now add the tomato purée and briefly heat.
  • Coat with the flour and briefly cook.
  • Now add the red wine, stock, rosemary, and thyme and leave to gently simmer for about half an hour.
  • Lastly, add the peas as required.
  • Spoon the mixture into an oven dish and cover with the mashed potatoes.
  • Transfer to an oven heated to 180°C and heat until the potato is golden brown and crunchy.

Serving suggestions

  • As a meal in itself.

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