Rösti Cottage Pie
13 ingredients
5 steps
Ingredients
- 2 tbsp olive oil
- 2 None onions, finely chopped
- 4 None carrots, finely chopped
- 2 None celery sticks, trimmed and finely chopped
- 3 cloves garlic, crushed
- 2 lbs ground beef
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 2 cans (14 oz each) diced tomatoes
- 1 None bay leaf
- 2 lbs russet potatoes
- 7 tbsp butter, melted
- 2 tbsp fresh flat-leaf parsley leaves
Directions
-
1Heat oil in a large skillet on medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 mins or until beginning to soften.
-
2Increase heat to high and add the beef. Cook, breaking it up with a wooden spoon, for 8 mins or until browned. Add the tomato paste and wine and cook until the wine evaporates. Add the tomatoes and bay leaf; season to taste. Reduce heat to low; simmer for 45 mins until the sauce has thickened.
-
3Preheat the oven to 400°F. Peel, then coarsely grate potatoes into a large bowl. Place the potato in a clean tea towel and squeeze out as much liquid as possible. Return the potato to the bowl. Stir in the butter and season.
-
4Transfer beef mixture to a 2-quart baking dish. Spread the potato mixture over the top.
-
5Bake for 50 mins until the rosti top is golden. Sprinkle with parsley.
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