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Cottage pie
| Preparation : 45 min | Resting : - |
| Cooking : 50 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 2 | kg of floury potaoes |
| salt, pepper |
|
| 2 | garlic cloves |
| 2 | eggs |
| milk |
| 725 | g of rump steack |
| 3 | onions |
| 3 | sprigs flat-leaved parsley |
| 100 | g of butter |
| 70 | g of gruyère cheese |
| 1 | Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. |
| 2 | Wash and peel the potatoes. Replace the grater disc with the 2-mm slicing disc. Slice half the potatoes, empty the bowl, then slice the other half. Cook in a pan of water for 30-40 minutes (20 minutes in a pressure cooker). |
| 3 | Drain the potatoes. Place half of them in the main bowl with the metal blade. Add a little milk and pulse 4-5 times. Add a little more milk if you prefer a softer consistency. Set aside. Repeat these steps with the other half of the potatoes. |
| 4 | Transfer to a mixing bowl. |
| 5 | Add three-quarters of the butter. Season with salt and pepper. Wait for the butter to melt, then stir in. |
| 6 | Preheat your oven to 210 °C (gas mark 6-7). |
| 7 | Peel and quarter the onions. Peel the garlic. Chop in the main bowl with the metal blade, together with the parsley. |
| 8 | Cut the steak into large pieces and add to the onion and garlic mixture in the main bowl. Pulse 3 times, then switch to continuous mode for 1 minute. |
| 9 | Heat the rest of the oil and butter in a frying pan. Fry the meat for 1 minute, stirring constantly. Away from the heat, stir in the eggs and season. |
| 10 | Put the meat in a gratin dish and cover with the mashed potato. Smooth the surface. |
| 11 | Scatter with grated cheese and dot with butter. Bake for 20 minutes. |
| 12 | Serve piping hot. |
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