Gwent Cottage Pie.
You can have Gwent Cottage Pie using 15 ingredients and 14 steps. Here is how you cook that.
Ingredients of Gwent Cottage Pie
- It’s of meat sauce.
- Prepare 80 grams of butter.
- You need 1 large of onion sliced.
- You need 350 grams of minced beef.
- Prepare 2 tbsp of plain flour.
- You need 400 ml of hot beef stock – home-made, from a cube, from a jar, however you want your beef stock.
- It’s of leeks in cheese sauce.
- Prepare 3 medium of leeks.
- You need 80 grams of butter.
- Prepare 1 tbsp of heaped, of plain flour.
- It’s 100 ml of milk.
- You need 1 tsp of mustard powder.
- Prepare 150 grams of grated cheese.
- You need of Seasoning.
- Prepare 1 kg of mashed potato – I use a floury potato with lots of butter and a dash of milk.
Gwent Cottage Pie instructions
- Add the minced beef to a preheated saucepan and fry quickly releasing the fat (if you use lean beef you'll have to use oil) add thinly sliced onion and lower the heat allowing onions to saute – you can use more meat if you want, but I buy 450g and steal 100g of it to make my Cornish pasties ;).
- When onions have become clear add the butter and melt.
- Sprinkle the flour over the top of the neat and onion mixture and stir in to absorb the butter. Cook for 1 minute whilst stirring..
- Add the beef stock a little at a time stirring well in between to avoid any lumps..
- Put the meat layer into your chosen baking dish – I use a rectangular 12×8, 2 inch deep glass dish but you could choose round, smaller, deeper.
- Now make the leek layer (leaving meat to cool helps keep the layers separate during cooking).
- Put butter into a saute pan with a lid. Add the sliced leeks and sweat with the lid on over a low heat.
- When the leeks are soft, sprinkle over the flour and stir in for 1 minute.
- Add the milk and stir in well now add the mustard powder and grated cheese.
- If you don't have mustard powder you can use yellow English mustard. Add any seasoning at this point that you feel necessary – we all have different palates.
- When leeks cooled dollop onto the meat sauce, then carefully, a forkfull at a time, cover it in mashed potato. I start from the centre so if I don't have enough mashed potato i just leave a border around the outside – it's ok, it doesn't have to be perfect.
- So mashed potato – i may make fresh for this meal, but often I use leftover, so up to you but I would say that you need it to be fairly stiff..
- You can keep in the fridge up to 48 hours before baking, the longer the better as it firms up the layers.
- Bake at 180ºC gas 4 for 35 – 40 minutes until the meat starts bubbling through and it starts to form a sticky crust.