How to make Curtis Stone’s Granny’s cottage pie

How to make Curtis Stone’s Granny’s cottage pie

January 10, 2020 | More from Most Popular

How to make Curtis Stone’s Granny’s cottage pie

Curtis Stone lets us in on the secrets to his Granny’s cottage pie in this video (RECIPE BELOW). “Sometimes you just feel like a classic comfort meal,” says Curtis. “This hearty dish is pretty special to me – my Granny used to make it for me and my brother.” Hope you enjoy this hearty and filling cottage pie as much as Curtis does.

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Serves 4 Prep 25 mins (+ 5 mins standing time) Cooking 30 mins

1kg brushed potatoes, peeled, cut into 3cm pieces
½ cup (125ml) Coles Full Cream Milk, warmed
40g Coles Butter, melted, divided
500g Coles Australian Beef 3 Star Mince
1 small brown onion (about 150g), cut into small dice
2 medium carrots (about 200g), peeled, cut into small dice
2 celery sticks, cut into small dice
2 garlic cloves, finely chopped
2 tbs Coles Tomato Paste
1 tbs Coles Plain Flour
2 cups (500ml) Coles Beef Liquid Stock

1. Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for 15 mins or until potatoes are tender.
2. Drain potatoes in a metal strainer and place strainer over the hot saucepan to evaporate excess steam. Pass potatoes through a potato ricer into the saucepan (alternatively, mash with a potato masher). Fold in milk and half the butter. Season with salt.
3. Meanwhile, heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up any lumps, for 6 mins or until cooked and beginning to brown. Using a slotted spoon, transfer beef to a bowl and set aside.
4. Pour off all but 1 tbs fat from pan and heat over medium heat. Add onion to pan and cook, stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins or until veg

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