Summary

Ingredients

• 1 kg minced meat, from beef
• 3 large carrot (s)
• 1 bunch spring onion (s)
• 200 g peas, boy
• 1 kg potato (s), floury cooking
• 200 ml red wine, dry
• 200 ml beef broth, strong
• 300 ml cream
• 4 clove (s) garlic
• 50 g butter
• 1 onion (s) (butcher`s)
• 1 teaspoon, leveled cinnamon
• 2 tablespoon tomato paste
• salt and pepper
• 300 g cheddar cheese, real Enlish, no slices
• oil

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Instructions

1. Peel the potatoes, wash the spring onions and cut them into fine rings, chop the garlic (never press), dice the butcher`s onion and slice or thinly slice the carrots.
2. Heat 2-3 tablespoons of oil in a pan and add the chopped onions. Fry the onions until they start to turn translucent. Then add half of the chopped garlic and continue to fry everything, stirring constantly, until the onions are completely translucent - this should be the case after about 2-3 minutes. Now add half of the spring onions and let them fry for about half a minute. Not too long or they`ll get mushy and lose their color.
3. Now distribute the minced meat in the pan and fry it until it is almost completely gray and only pink in a few places. You should turn the meat regularly and always chop up it with the spatula until it has broken up into many small minced meat flakes. Extinguish with the red wine and reduce the heat to 2/3 if necessary. The red wine must now be reduced while stirring constantly until it has largely lost its alcohol and only the actual taste remains. You can tell the right time by the smell, when the steam is less sharp in the nose. Season well with pepper and carefully with salt (the meat broth and cheese for gratin are also salty). Add the cinnamon, pour in the beef broth and add the carrots, tomato paste and peas.
4. So that you don`t have minced meat soup in your cottage pie later, you should reduce the liquid by about 50% or better now, stirring occasionally.
5. Boil the potatoes in salted water for about 20 minutes, drain the cooked potatoes and leave them in the pot. Add the butter and coarsely mash the potatoes.
6. In a small saucepan, heat the cream until it begins to simmer slightly (be careful: it boils over slightly!). Add the remaining spring onions, nutmeg, salt, pepper and the remaining garlic and let everything boil for about a minute. Take the pot off the fire and pour the contents over the mashed potatoes. Now keep pounding the mixture until it has the desired consistency.
7. Spread the minced meat mixture in a sufficiently large casserole dish and cover with the mashed potatoes. Sprinkle with the grated cheddar cheese.
8. Place in the oven at 120 ° C for about 2 - 3 hours until the cheese is golden brown and crispy.
9. Tip:
10. I always prepare the dish the day in advance and let it cool completely overnight (preferably in the refrigerator).
11. The reason: The meat draws a lot of juice when roasting and the cottage pie is therefore almost impossible to serve in one piece. The next day the gravy has gelled and for the most part drawn back into the meat. Then when you cut out a piece it will look like it has been painted. Another advantage is that the taste can fully develop during the rest period. It is up to you whether you heat the whole cottage pie in the oven or piece by piece in the microwave.