Cottage Pie

This recipe is one of the most traditional, common and day –by-day recipe here in Argentina, the name is potato pie Contrary to Argentine belief, this traditional and comfort dish, in fact is English, because, as you see, just reading the recipe, is so similar to Sheppard’s pie, but remember Sheppard’s pie is made with lab if you made with beef would be known as cottage pie. Name aside, this dish is very comforting and delicious. If you like you can add raisin, as they do here. For the pure I usually melt butter and sauté onions. It works so well Cottage Pie

Ingredients 1 onion, diced 1 tablespoon olive oil 1 kg beef minced 2 clove garlic, crushed 1 large carrot, grated 1 lb. chopped and peeled tomatoes 3 tablespoons tomato puree 1 tablespoon tomato paste 1 teaspoon sugar 1 glass red wine Pinch of salt and pepper to taste Thyme and oregano For the mashed potato 2 lb. potatoes 2 eggs yolk 1 medium onion grated 200 g butter 1 tablespoon cream Pinch of nutmeg, salt and pepper

Heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced beef, and then cook until the mince is brown and shows a crumbly texture. Stir in tomato purée and tomatoes Leave to simmer, and add the wine and sugar stirring occasionally, for about fifteen minutes, or until thickened. Sprinkle with thyme and oregano Meanwhile, peel and chop potatoes and boil until soft, Meanwhile, melt the butter and add the onion until soft add to the mash. Add the eggs yolk and mix well. Add nutmeg, salt and pepper to taste Put the filling into a deep dish, then top with the mashed potatoes, sprinkle with grated parmesan and put under a warm grill (broiler) until the top is brown and crisp.