Italian cottage pie

Italian cottage pie

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(27 ratings)

Prep: 10 mins Cook: 40 mins Plus 4 hours for the beef stew

Easy

Serves 4

Add a little 'mamma mia' to a beef stew with pancetta and oregano, and a crunchy topping of Parmesan-coated potatoes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal791
  • fat40g
  • saturates15g
  • carbs46g
  • sugars12g
  • fibre5g
  • protein61g
  • salt2.83g
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Ingredients

  • 700g floury potatoes, sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 140g pancetta or streaky bacon, cut into strips
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ quantity beef with red wine & carrots (see 'Goes well with')
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

Method

  1. First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.

  2. 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.

  3. 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.

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Comments (27)

sodabread's picture

can't wait to try it looks great

jemsecrets's picture
5

Absolutely delicious. With and without potatoes, next time I'll throw in some button mushrooms an hour before the end, and have parmesan mash on the side rather then this topping. Was well worth the cooking time, easy, and really really great. Made a veggie version with corn too and was great!

lilmssquirrel's picture

Am going to try this although worryingly the nutritional information for this recipe is exactly the same as for the original beef dish. Could someone please correct this?

positivelythrifty's picture
5

Used the basic idea of this recipe to use up beef stew left overs. I left out the bacon and just used chedder cheese but it was really, really yummy.
One day I'll make it properly!

catderbyshire's picture
4

really nice and tasty-although i did not bother putting in the second lot of herbs or bacon and only sprinkled parmesan on top of the potatoes-try it

ahaldane's picture
5

I am surprised this dish has only had 2 ratings so far. It is really delicious and the potatoes are fabulous!

bethocallaghan's picture
5

The original beef dish and both it's second uses have been yum - this one especially was nice though I did find it a bit salty - so maybe would use unsmoked bacon if I made it again.

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