Italian cottage pie
Add a little 'mamma mia' to a beef stew with pancetta and oregano, and a crunchy topping of Parmesan-coated potatoes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Plus 4 hours for the beef stew
- First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
- Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
- In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.
Per serving
443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/353605/
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Ingredients
- 700g floury potatoes , sliced
- 25g butter
- 50g grated Parmesan
- 140g pancetta or streaky bacon, cut into strips
- 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
- ½ quantity beef with red wine & carrots (see 'Goes well with')
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Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Plus 4 hours for the beef stew
Ingredients
- 700g floury potatoes , sliced
- 25g butter
- 50g grated Parmesan
- 140g pancetta or streaky bacon, cut into strips
- 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
- ½ quantity beef with red wine & carrots (see 'Goes well with')
Per serving
443 kcalories, protein 46g, carbohydrate 16g, fat 21 g, saturated fat 6g, fibre 3g, sugar 11g, salt 0.69 g
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02 February 2012
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