Beef Baking

Matt Moran's cheesy beef speck cottage pies

Name: Matt Moran's cheesy beef speck cottage pies
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 pies
Ingredients: 60ml olive oil; 150g speck (substitute bacon), cut into 1cm pieces; 1 each onion and carrot, finely chopped; 3 garlic cloves, crushed; 500g beef mince; 20.00 ml tomato paste; 200ml red wine; 1 tbs each finely chopped rosemary and finely chopped thyme; 20.00 ml plain flour; 300ml beef stock; 30.00 ml Worcestershire sauce; 200g frozen peas; 1kg desiree potatoes, peeled, quartered; 50g unsalted butter, melted; 80ml milk; 2 egg yolks; 150g coarsely grated fontina cheese

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20m

1h 05m

6 pies

https://healthimprovements.info/recipes/cheesy-beef-speck-cottage-pies-matt-moran/r8ohh49a — Cheesy beef and speck cottage pies

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by Matt Moran

Chef and delicious. Produce Awards judge

May 01, 2018

Matt Moran puts his twist on the classic cheese and bacon pie.

1/4 cup (60ml) extra virgin olive oil
150g speck (substitute bacon), cut into 1cm pieces
1 each onion and carrot, finely chopped
3 garlic cloves, crushed
500g beef mince
1 tbs tomato paste
200ml red wine
1 tbs each finely chopped rosemary and finely chopped thyme
1 tbs plain flour
300ml beef stock
1 1/2 tbs Worcestershire sauce
200g frozen peas
1kg desiree potatoes, peeled, quartered
50g unsalted butter, melted
1/3 cup (80ml) milk, warmed
2 egg yolks
150g coarsely grated fontina cheese

Method

1.

Preheat the oven to 200°C.
2.

Place oil and speck in a saucepan over high heat and cook, from cold, for 4 minutes or until starting to crisp. Add onion, carrot and garlic, and cook, stirring occasionally, for 3-4 minutes or until vegetables have softened. Add mince and cook, breaking up mince up with a wooden spoon, for 4 minutes or until browned.
3.

Add tomato paste, wine and herbs, and bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until reduced slightly, then stir through flour. Add stock and Worcestershire sauce, bring to a simmer and cook, stirring occasionally, for 8-10 minutes or until reduced slightly. Stir through peas and set aside.
4.

Meanwhile, to make the topping, place potatoes in a saucepan and cover with cold salted water. Bring to the boil and cook for 15 minutes or until tender. Drain and stand for 2 minutes to steam slightly. Return to saucepan, coarsely mash and stir through butter and milk. In batches, pass mash through a fine sieve into a bowl and stir through egg yolks. Set aside.
5.

Divide speck mixture among six 250ml (1-cup) pie dishes. Sprinkle with fontina and top with mash. Place pies on a baking tray and bake for 35-40 minutes or until light golden and bubbling at edges.