Cottage pie

The cottage pie is a dish containing Purée of potatoes and chopped meat of Bœuf. This gratin owes its name with the apothecary Antoine-Augustin Parmentier who, convinced that the turbecule could fight the food shortage effectively, made it taste with Louis XVI.

Family and traditional dish in many countries, it is also economic since it makes it possible to recover the meat remainders of a Rôti or a Pot-au-feu, for example.
C' is a dish often been used in the canteens and restaurants as communities, because it is not very expensive and easy to realize in great quantities.

With the Quebec and the New Brunswick, one finds a version different named “Chinese Pâté”, with Maïs moreover.

Receipt of the cottage pie

Ingredients

For 4 people:

Ox for Stay-at-home, chopped (400 grams)
1 egg
Parsley chopped (2 spoonfuls with soup)

potato “farinaceous” (800 grams)
Milk (1 quarter of liter)
1 Onion and 1 pod of garlic
Butter (100 grams)
Salt and Pepper
Nutmeg grated (1 pinch)
Gruyere grated or Parmesan (60 grams)

Material

Stove to make cook the meat if it is not to it already
Presse-purée or failing this, of solids biceps and a fork
Terrine for final cooking

Preparation

To preheat the thermostat 7 furnace (220°C).
Faire to cook the meat chopped with the frying pan if it is not already cooked.
to mix It with parsley and egg.
To make cook potatoes with water during half an hour to soften them before crushing them out of mashed potatoes. Y to add milk.
To finely chop onion and garlic, and to reduce them a little to the frying pan with a little butter.
To mix mashed potatoes with onion and garlic, the remainder of butter (of small pieces), to salt, pepper and add the nutmeg pinch.
In the pot, to lay out half of mashed potatoes, then meat, then the remainder of mashed potatoes. To cover with cheese.
To make gratiner with the furnace (approximately 20 minutes).

To be used with a green salad or as Tomato S.

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