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Italian cottage pie

Italian cottage pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal791
fat40g
saturates15g
carbs46g
sugars12g
fibre5g
protein61g
low insalt2.83g
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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')

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2010

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A star rating of 4.6 out of 5.39 ratings
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